Pureed mango with greek yoghurt and almonds

Babiche Martens

Ingredients

½ Tbsp	Lemons
2	Mangoes (Main)
100 g	Almonds
3 cups	Greek yoghurt

Directions

1. Slice the mangoes lengthwise following the roundness of the shape, resulting in two cheeks. Peel.
2. Discard the pip after cutting off every last morsel, and puree in a food processor with the lemon juice. Refrigerate until needed.
3. Preheat the oven to 180C. Toast the almonds for 10 minutes then let cool. Chop into slivers.
4. Spoon the yoghurt into serving bowls, top with the mango puree then scatter with the almonds. Simple and delicious!