FROZEN MANGO AND YOGHURT DESSERT
- 250ml fresh cream
- 250ml double cream yoghurt
- 385g condensed milk
- ½ mango, coarsely chopped
- 40g sliced almonds, toasted
- Beat the cream until thick and fluffy, gently fold in the yoghurt, followed by the condensed milk and mango.
- Spoon into your desired moulds and freeze until set or overnight.
- Unmould onto a serving dish, sprinkle with the almonds, and decorate as desired.