Mango yoghurt

Mango yoghurt
For the yoghurt:
A litre of full-fat milk
1 starter culture
For the mango:
½ a mango
3 tbsp. brown sugar
Peel and chop the mango and sprinkle with sugar. Divide between the yoghurt jars.

Carefully mix the milk with the starter culture and add to the mango.
Do not stir until serving. Pour the mixture into the jars. Place the jars in the yoghurt maker for 8-10 hours, depending on the desired consistency. Subsequently leave to firm up in the refrigerator for 8 hours.
The natural fruit acid means that this yoghurt doesn’t keep for long, so it should be enjoyed as soon as possible.