A doddle to make once you’ve made it through the slippery peeling and cutting up stage!

Ingredients - serves 4 2 large ripe mangos juice & finely grated zest of a small lime 500ml thick Greek yoghurt icing sugar to taste ramekins or small pots of some description

Method

1 Using a potato peeler remove the skin from the mangos and cut the two cheeks away from the stone. Chop three halves into large chunks and reserve the fourth to cut into very small dice for texture and decoration.

2 Place the chunks in a processor and reduce to a purée - taste and add icing sugar if necessary (this will be easily incorporated).

3 Beat the yoghurt, mango purée, zest and juice together (taste again, you might now need a little more sugar), fold in most of the small dice then divide between bowls. Top with more small mango dice and chill to thicken/set before serving.