Start by peeling and dicing your mango into small chunks. The riper the mango, the sweeter and more flavorful your dessert will be.

In a microwave-safe bowl, combine the white chocolate chips and heavy cream. Microwave for 30 seconds, then continue heating in 15-second increments. Whisk between each round until the mixture becomes smooth and glossy.

Add your diced mango directly into the ganache. Use an immersion blender to blend everything together until completely smooth. You’re looking for a silky, lump-free mixture.

Scoop out about 1/8 of the mango ganache mixture and transfer it to a separate bowl. This will be used later as a topping.

Add the Greek yogurt to the remaining mango ganache. Gently mix or blend until fully combined. This step transforms the mixture into a lighter, creamier texture.

Pour or spoon the mixture into your desired containers. Small jars, dessert glasses, or bowls all work perfectly.

Take the reserved mango ganache and spoon it over the top of each cup for that extra layer of richness and visual contrast.

Place the cups in the fridge for at least 1 hour, or until they are fully chilled and slightly set.