- 4 ripe mangoes
- zest and juice 1 lime
- 1 vanilla pod, seeds scraped out
- 50g (2oz) icing sugar, sifted
- 300ml (½ pt) Greek yogurt (not low-fat)
- 200ml (7fl oz) whipping cream, lightly whipped
- 12 amaretti biscuits
Take two of the mangoes and remove the flesh then purée in a blender. Slice down the cheeks of the other two and cut the mango flesh into cubes. Mix together the lime zest and juice, vanilla seeds, icing sugar, Greek yogurt and whipping cream. Crush the amaretti biscuits.
To assemble, divide half the mango purée among the 4 tumblers; top each with a quarter of the yogurt filling. Divide half the amaretti on top of the mango, then top with remaining mango purée. Divide the mango cubes among the tumblers, top with remaining amaretti, then place in the fridge for 30 minutes before serving.