600g mango flesh, diced
Finely grated zest and juice of ½ lime
2 x 175g pots Müllerlight
Banana & Custard yogurt
2 tbsp reduced-fat coconut milk
1-2 level tsp sweetener
1 large egg white*
1 Divide half the mango between 4 dessert glasses or bowls. Put the remaining mango and the lime zest and juice in a small food processor and blend until smooth.
2 Mix together the yogurt, coconut milk and sweetener in a large bowl.
3 Put the egg white in a clean glass bowl and beat with an electric hand whisk on a medium speed until it forms stiff peaks. Fold into the yogurt, then fold in the mango purée. Divide between the glasses or bowls and chill until ready to serve.