2 Fresh Mangoes, peeled and sliced, or, 425g canned mangoes, drained
1/4 cup Chelsea Dark Cane Sugar
1/4 teaspoon ground cardamom
400g plain yoghurt

1 : Combine mango slices, Chelsea Dark Cane Sugar and cardamom in a food processor or blender and process until smooth.
2 : Place yoghurt in a bowl and whip lightly, then fold through mango mixture.
3 : Spoon mixture into 4 individual serving glasses and refrigerate until required.

For a finishing touch this dessert can be served with wafer biscuits.