Publications
1. Combine the puree, 15ml (1T) icing sugar and 30ml (2T) yoghurt in a small bowl.
2. Combine the remaining icing sugar, yoghurt and paste in a small bowl.
3. Spoon a third of the mango mixture into the paper cups. Top with half the yoghurt mixture and swirl with a skewer. Repeat until the cups are filled.
