450gr. Strained yoghurt
300gr. cream cheese (Philadelphia type)
1 cup powdered sugar
1 large merlin orange, juice and 2 tablespoons of zest
1 large mature mango, in small cubes
2 tablespoons of honey
1 teaspoon of vanilla
Stir the yoghurt, cream cheese and powdered sugar well.
Add the juice and zest and mix. Put the mix for an hour. In a saucepan, put the mango and add honey and vanilla.
Heat in medium heat until the fluids evaporate. Once the mango cools down. Crash half a ginger biscuit in a glass and top it up with about 3 tablespoons of the yoghurt mix, then a tablespoon of mangoes, another 2-3 tablespoons of yoghurt, and shred the remaining biscuit on top.
Garnish with basil leaves if you want.