This quick and easy dessert is a light way to finish off a South-east Asian meal. Each serving provides 234kcal, 7g protein, 26g carbohydrate (of which 26g sugars), 10g fat (of which 7g saturates), 4g fibre and 0.2g salt.
400g/14oz carton Greek-style yoghurt
2 tbsp clear honey
2 small mangoes, peeled and cut into cubes
4 passion fruit
fresh mint, to garnish
Mix together the honey and yoghurt in a small bowl. Using a teaspoon, scoop the seeds and flesh from the passion fruit into a bowl and mix with yoghurt mixture.
Divide the mango and yoghurt mixture in half and place into four stemmed glasses. Chill for up to 8 hours. Serve at room temperature and garnish with fresh mint.
Source: BBC FOODS