Dessert shells with frozen yogourt & mango sauce
- Dice 80 mL (⅓ cup) of the mango. Set aside.
- Combine the remaining mango, lime zest, lime juice, and icing sugar in a blender and purée until smooth.
- Fill each dessert shell with a small scoop of frozen yogourt (about 80mL or ⅓ cup) and drizzle with 30 mL (2 tbsp.) of the mango sauce. Refrigerate any leftover sauce for up to 3 days.
- Garnish with the reserved diced mango and serve immediately.