Pureed mango with greek yoghurt and almonds
Photo by Babiche Martens
- Slice the mangoes lengthwise following the roundness of the shape, resulting in two cheeks. Peel.
- Discard the pip after cutting off every last morsel, and puree in a food processor with the lemon juice. Refrigerate until needed.
- Preheat the oven to 180C. Toast the almonds for 10 minutes then let cool. Chop into slivers.
- Spoon the yoghurt into serving bowls, top with the mango puree then scatter with the almonds. Simple and delicious!