Sweet and juicy, this quick, healthy yet tasty pud offers a mouthwatering and eye-pleasing way to use February’s freshest mangoes.
In a food processor, whizz the roughly chopped mango flesh, until puréed.
Combine the yogurt, honey and cardamom in a small bowl, then add the mango purée. Gently swirl the purée through the yogurt, being careful not to blend the two completely.
Pour the mixture into 4 glasses and top with the cubed mango. Chill for at least 30 minutes before serving, to firm up. Garnish with a sprig of fresh mint.
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Honey is unsuitable for children under 12 months.