Melt the chocolate carefully over a bain marie or in a microwave. Dip the banana slices in the chocolate and lay on a lined baking sheet to set. Pop the tray in the fridge.
Whizz the first mango until smooth with 2 tbsp icing sugar.
Cut the flesh of the second mango into cubes.
Mix the dessicated coconut into the Greek yoghurt.
Now it's time to layer your dessert. First divide the mango puree between two pretty glasses, then top with the mango pieces, but reserve a few for decoration.
Next add a layer of the coconut Greek yoghurt to each glass, then finish of with slices of strawberry, mango pieces and chocolate dipped banana. If you have some melted chocolate left, you can drizzle it over each dessert.
