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Ingredients
Method
A bit of this, a bit of that
- ½ pot Onken Mango, Papaya & Passionfruit Yogurt
- 200g Onken Natural Yogurt
- 1 pack orange jelly
- 1 fresh mango
- 20g brown sugar
- 20g rolled oats
- 20g caster sugar
Step-by-step
- 1 Dissolve jelly in half the amount of water needed (about half a pint). Leave until cool and then whisk in the mango yogurt.
- 2 Chop mango and place in the bottom of ramekins.
- 3 Pour over yogurt mix and set in fridge.
- 4 Once set, slice mango over the top and then smooth over with a spoonful of natural yogurt. Sprinkle with sugar.
- 5 Blowtorch or flash under a hot grill to caramelise and serve.
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