Preparation time 10 minutes
1 large mango, peeled, stoned and cut into chunks
750 g (1½ lb) fat-free natural yogurt
1–2 tablespoons agave nectar, to taste
1 vanilla pod, split in half lengthways
4 passion fruit, halved
Place the mango in a food processor or blender and blend to a purée.
Put the yogurt and agave nectar, according to taste, in a large bowl, scrape in the
seeds from the vanilla pod and beat together. Gently fold in the mango purée and
spoon into tall glasses or glass serving dishes.
Scoop the seeds from the passion fruit and spoon over the mango yogurt. Serve
immediately with thin biscuits, if liked.
For blackcurrant & almond yogurt, purée 250 g (8 oz) blackcurrants as above
and fold into the yogurt with the agave nectar, according to taste, and 1 teaspoon
almond essence. Spoon into tall, glass serving dishes and scatter with toasted
almonds, to serve.