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2 large mangoes
1 cup thick Greek style yoghurt
1 teaspoon vanilla extract
2 tablespoons icing sugar
4 chocolate cases (from supermarket)
Passionfruit pulp from 2 passionfruit
Prepare mango cutting flesh into small cubes
Place yoghurt, vanilla & icing sugar into bowl and mix to combine
Spoon mixture into chocolate cases
Top with mango cubes
Drizzle passionfruit over top
Serve
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