|Ripe mango||1 Large|
|Natural bio yogurt||5 Ounce (150 Gram)|
|Pineapple juice||1⁄2 Pint (300 Milliliter)|
Slice the banana and roughly chop the mango flesh.
Freeze for at least 2 hours or overnight.
Place the frozen banana and mango in a blender with the yogurt and pineapple juice.
Process until smooth, serve in a glass and decorate with pineapple chunks, if liked.