- 1/2 mango (1 cheek)
- 4 fresh apricots, pitted
- 1 cup Honey and Cinnamon Yoghurt or full fat Vanilla Yoghurt
- Line a small loaf tin or 1 litre stainless steel bowl with glad wrap.
- Pour the yoghurt into the loaf tin and freeze to set.
- Once the yoghurt has set, blend together the mango and apricot and pour over the yoghurt.
- Cover with glad wrap and return to the freezer again until set. Serves 4.
Recipe by Brown Paper Nutrition.