DAILY DINNERS

Tip the blueberries into a saucepan, then add the sugar and the water and bring to the boil.

Lower the heat and wait until the berries start to burst and a purple juice forms. Set aside to cool.

Cut the flesh from the mangoes, slicing it from the large, flat stones at the centres. Put the flesh into a blender, together with the juice of the lemon (1/2 or 1/4)and process to a thick, smooth puree.

Stir in the Greek yoghurt, taking care not to overmix it - ideally you'll have ribbons of yoghurt still visible throughout the fill as you scoop into it.

Pour the mixture into serving dishes, then swirl a little of the blueberry puree through each one with a spoon. Top with a few berries if you like.

Note: you can use other berries, such as raspberries or even passion fruit.(keep the seeds separate). You can also use whipped double cream instead of yoghurt.