2 Tbsp. Persian Lime Olive Oil
2 Tbsp. Mango White Balsamic
2 c. coconut flavoured yogurt (or any flavour of your choice)
1 c. assorted tropical fresh fruit, cut into small pieces
Pour olive oil and vinegar into a mason jar and secure with lid. Shake vigorously until emulsified, about 10 seconds. Divide yogurt among two shallow bowls. Top with fresh fruit. Drizzle with the Persian Lime Olive Oil/Mango Balsamic emulsion (2 tablespoons on each sundae).
Note: Great with granola too!