Amanda Laird: Pureed mango with greek yoghurt and almonds

Pureed mango with greek yoghurt and almonds. Photo / Babiche Martens

Serves 4

2 mangoes
1/2 Tbs lemon juice
100g whole almonds
3 cups Greek yoghurt

1 Slice the mangoes lengthwise following the roundness of the shape, resulting in two cheeks. Peel. Discard the pip after cutting off every last morsel, and puree in a food processor with the lemon juice. Refrigerate until needed.

2 Preheat the oven to 180C. Toast the almonds for 10 minutes then let cool. Chop into slivers.

3 Spoon the yoghurt into serving bowls, top with the mango puree then scatter with the almonds. Simple and delicious!