Your favorite Raduno Infused Organic Extra Virgin Olive Oil
1. Pre-heat oven to 375°F. Combine graham cracker crumbs and 2 tablespoons sugar and stir. Add melted butter and combine well.
2. Divide into 10 cupcake liners, making sure the walls of the crusts are tall enough to hold the filling. Bake for 5 min. Allow cups to cool completely before filling.
3. Make the mango cream filling. Pour yogurt of choice, mangoes, and Raduno oil to your preferred dose into a blender. If your mixture is too tart, add 2 tablespoons of sugar and blend until smooth.
4. Once the crusts have cooled completely, divide the filling amongst the 10 cups evenly. Add blueberries, strawberries or other fruit as a garnish and place into the freezer for 1 hour.
