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Ingredients
Method
A bit of this, a bit of that
- 1 large mango, peeled and chopped or 200g of mango pulp
- 50g or 4-5 lime or orange Jelly cubes
- 100ml double cream
- 2 tsp sugar
- 250g Onken Fat Free Mango and Apple Yogurt
- Mint leaves, for garnish
Step-by-step
-
1
Set aside four pieces of mango and blend the remaining mango flesh.
- 2 Melt the jelly cubes in 6 tbsp of hot water. Mix the blended mango with the jelly solution. Allow to cool at room temperature.
- 3 In a separate bowl, whisk the double cream with the sugar and fold in the yogurt. Mix into the mango. Place in four serving bowls. Cover and place in the fridge for 2 hours. Serve chilled.
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