Prepare two glasses and pour a portion of the yogurt into the cup, about 1 cm thick, and put it in the freezer for 15 minutes. Put the biscuits into the fresh-keeping bag, crush them, and set aside. Pistachio nuts, crushed, spare
Take the mango pulp and put the pulp into the blender to make the mud. Take the frozen yoghurt cup out of the refrigerator and evenly sprinkle 1 cm thick broken chocolate biscuits. The biscuit is topped with a layer of 1cm thick mango puree.
Pour another layer of yogurt and put it in the refrigerator for about 10 minutes. Sprinkle a thin layer of broken chocolate biscuits, spread a layer of 1cm thick mango ice cream, sprinkle with pistachio on the top, and put it in the refrigerator for 10 minutes. Layering can be as you like, feel free to do it.