Ingredients
Method
Place Anzac biscuits in a snap lock bag and using a rolling pin, gently crush them into a coarse crumb.
Divide amongst 4 glasses, reserving a little for garnish.
Place Chobani Natural Yoghurt and cream cheese into a stand mixer bowl. Beat on low-medium for 30 seconds or until combined. Transfer evenly into each glass.
Garnish with mango slices and reserved Anzac crumb. Serve immediately.
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