- 1/2 pineapple
- 1 mango
- 2 2/3 cups Meadow Fresh Kalo Mango Yoghurt
- 2 passionfruit or 2 Tbsp passionfruit syrup
- 1/4 cup toasted coconut flakes
- Fresh mint, to garnish (optional)
Chop pineapple and mango into pieces. Divide 3/4 of the pineapple and mango between 4 regular-sized glasses. Top with Meadow Fresh Kalo Mango Yoghurt (2/3 cup per
glass). Top yoghurt with remaining pineapple and mango and spoon passionfruit over the top. Sprinkle with coconut flakes and garnish with mint leaves, if using.
• You can swap out the fruit according to what’s in season. Nectarines, peaches and apricots are good options.