Wash and peel the mangoes
Cut the flesh into small cubes – you should have 2 cups
Thicken the yoghurt a little by draining through a colander lined
with a muslin cloth, for about 10 minutes.
Reserve ½ cup mango. Process the rest of the mango. Thickened
yoghurt and castor sugar in a blender till smooth.
Stir in the reserved mango.
Pour into 6 individual bowls and chill till firm.