Mango base: Place ripe mangos and 1 1/2 cups of the yogurt, milk 3 tablespoons honey, salt and cardamom in a blender and blend until smooth.

For the cookie mixture mix the 3 cups roughly broken sugar cookies and process until you have small chunks, then add the Rice Krispies and pulse one or two more times. Remove about 1 cup of this mixture and set aside. Add the freeze dried mango to the blender and pulse a couple more times.

With the one cup of cookie mixture that you set aside (without the freeze dried mango) cover the bottom of an 8" square pan and press down to cover bottom. Pour the mango base on top of this being careful not to move the cereal too much. You don't want it floating up into the mixture.  Freeze this 4-6 hours until very firm then remove from freeze and top with remaining yogurt mixture.

For the yogurt mixture for the topping take one cup remaining yogurt and the 1 1/2 tablespoons of honey and whisk together. Pour this over the frozen mixture and sprinkle on the cookie crumb mixture that has the freeze dried mango. Return to freezer for another 1-2 hours.

To serve: Cut into squares. I used a mango/peach preserve and melted it and smeared some on the plate and topped with the cookie mango square.

Enjoy!