If you are lucky enough to find the über fragrant Indian Alphonso mango (April – June) – take advantage and buy a whole box (they are wrapped in tissue paper to keep the delicate fruit from bruising). You are in for a treat!

This recipe makes great use of mangoes which have become over-ripe.

Take 4 ripe Alphonso mangoes, peel, remove the stone and purée in a food processor till smooth.

Pour into four individual water glasses (or similar).

Crush 8 small amaretti biscuits and sprinkle over the mangoes. Add a dash of amaretto overtop.

In a bowl, mix together 400g thick Greek yoghurt (or you could use a mixture of yoghurt and mascarpone, crème fraiche or thick cream for a richer taste), with 4 tbsp of powdered coconut. Sweeten to taste (e.g. you could use coarse, unrefined brown sugar, passion fruit coulis, or Greek honey).

Distribute between the glass.

Top with fresh raspberries.