Place the mango in a mini chopper and blend until smooth.
Mash half the raspberries with the honey and set aside.
Place a spoonful of mango purée at the bottom of four glass dishes or ramekins.
Top with a spoonful of yogurt, then a spoonful of raspberry purée. Scatter over a few whole raspberries and continue layering evenly between the glasses.
Decorate with the flaked almonds, chill for 15 minutes and serve.
- 1 very ripe mango, peeled and stone removed
- 200g (7oz) raspberries
- 2tsp runny honey
- 300ml (1/2pt) thick Greek yoghurt
- 25g (1oz) flaked almonds, toasted
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