Ingredients

The following ingredients have 2 Servings
  • 3 1/2 oz ginger snap cookies (100g ginger nut biscuits)
  • 1 3/4 tbsp unsalted butter (25g)
  • 5 1/2 oz mango (150g, approx - 1/2 large (weight flesh only))
  • 1/2 cup Greek yogurt (120ml)

Instruction

  • Crush the ginger snaps either in a food processor or put them in a freezer bag and crush with a rolling pin. Melt the butter and mix into the crumbs. Tip into two individual pie moulds and press into the bottom and up the sides.
  • Remove mango flesh from the skin and puree (with food processor/blender). Add the yogurt and mix together. Optionally add a little sugar/honey to sweeten, to taste, and/or some finely chopped crystalized ginger. Pour the mixture into the crumb bases.
  • Note - see above for other variation ideas.