MANGO, YOGHURT, HONEY AND NUTS BREAKFAST POT
- 300ml tub thick mango yoghurt
- 240g crunchy granola with a hint of cinnamon
- ½ ripe mango, diced
- 60g sliced almonds, toasted
- Alternate the yoghurt, granola, and mango in layers in four serving bowls or pots of your choice, top with the almonds and serve immediately.