The night before, peel and chop your mango into chunks and pop half of it in the freezer on a small tray and cover and the over half covered and in the fridge.
Peel and slice your banana and again pop it into your freezer on a small tray cover it as well.
In the morning place your frozen mango and banana in a food processor or blender along with your milk and natural yoghurt and blend for a couple of minutes.
Add in the non-frozen half of your mango and pulse for a few seconds, so it still remains a little lumpy.
Pour the cold creamy mixture into a bowl and top with your own choice of toppings. I used dried cranberries, banana, mixed nuts, strawberries and blueberries. You can have anything you fancy, even chocolate chips!
This mango yoghurt smoothie bowl can be kept in the fridge overnight but the consistency won't be as thick because the fruit will have fully defrosted, should still taste delicious though.