1mango (peeled and diced)12 oz.
Greek yogurt2 tbsp.
dark brown sugar or muscovado sugar1/3 c.
toasted Brazil nuts (roughly chopped)
- Fold mango into Greek yogurt, then divide between two 8-oz glasses or jars. Top with dark brown sugar or muscovado sugar.
- Lightly cover with plastic wrap and refrigerate until sugar melts, 1 to 2 hours. Top with toasted Brazil nuts before serving.