160g Greek yogurt (use dairy free if preferred)
20g vanilla flavour whey or plant-based protein powder
½ tsp ground cinnamon
½ tsp sea salt
60g frozen mango chunks
50g frozen raspberries

to serve:

10g frozen raspberries
½ tsp desiccated coconut 

Place all of the ingredients in a blender jug, expect for the raspberries. Blend well until creamy. Transfer half of the mixture into one half of a serving bowl. 

Add 50g raspberries to the blender jug and blend until smooth. 

Pour the mixture into the other half of the bowl. 

Decorate with a few extra frozen raspberries and a sprinkle of desiccated coconut.

Consume immediately.