I like to keep a stash of frozen banana and mango waiting in the freezer so I can make this quickly and easily. An easy way to prep the mango is to slice the cheeks off, then just use a spoon to scoop the flesh into a container. You can use canned mango too, just drain the juice of before you freeze it (keep the juice for smoothies). One more tip: add a spoon of lime marmalade if you need a little more tangy sweetness. Yoghurt and fruit are all a little different and this is an easy way to adjust the taste to suit. This recipes serves 4 as a standard size, or 2 for a larger size.