Ingredients Edit

Directions Edit

  1. In a mixing bowl, blend yogurt, cream cheese and sugar until smooth.
  2. Fold in diced mangos, pecans and blueberries.
  3. Spoon mixture into 6 foil lined muffin tins.
  4. Place in freezer for several hours.
  5. To serve, remove mango yogurt cups from tin foil and place on salad plate of lettuce.

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