Preparation

Blend the yogurt with the mango pulp, carob and honey to taste. refrigerate one hour. Serve in glasses decorating with slices of mango, grated coconut, a point of carob in each portion, kiwicha and atomic wheat.

Ingredients

  • a liter of strawberry yogurt
  • four cups of mango pulp
  • honey to taste
  • a tablespoon of grated coconut
  • a tablespoon of carob (optional)
  • mango slices for garnish
  • kiwicha pop or atomic wheat for garnish (optional)