Recipe developed for

(Makes 2)

1 cup OOB diced mango 
1 teaspoon maple syrup1 cup greek or coconut yoghurt
1/2 cup of your favourite muesli
sprinkle of pistachio nuts
1 teaspoon of honey

1.  Place the mango into a bowl and leave in the fridge to defrost for about an hour.  Once the mango has defrosted, place into a blender with the maple syrup and blend until smooth.  

2.  In your favourite glass place a small amount of the mango puree on the base layer with the yoghurt and sprinkle over the muesli.  Repeat this step again then sprinkle over the last of the muesli, sprinkle over the pistachios and drizzle with honey.

This recipe can be made the day before for breakfast or as a beautiful summer dessert 

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