• Slice the mangoes into thin strips and refrigerate until ready to serve. When you're ready to serve, simply pour a little syrup over the sliced mango and serve alongside the labneh.

Mango Skin Syrup

• Wash the mango skins, and put them in a large saucepan, together with the stones, water, sugar and ginger. Bring to a boil, then turn down to a simmer and cook for about 30 minutes.
• Strain the syrup through a sieve, and compost or discard the mango and ginger. Continue to simmer the liquid for another 30 minutes, until it's thick and syrupy. You should have about 1 - 1/2 cups of syrup. Remove from the heat, and when cook enough to handle, pour it into a jar and refrigerate.

Vanilla and Lime Labneh (begin 24 hours ahead)

• Pour the yoghurt into a large mixing bowl.
• Scrape the seeds out of the vanilla pods inot the yohgurt, and squeeze the juice out of the limes into the yohgurt. Mix together.
• Place a sieve on top of a bowl, and arrange a folded muslin cloth in the centre. Pour the yoghurt mixture into the sieve, and tie the muslin into a knot by gathering 3 corners together, and wrapping the fourth corner around the three. Or, you can tie the corners around the handle of a wooden spoon and rest the spoon on top of the sieve and bowl.
• Liquid will start to drain into the bowl. Refrigerate for about 24 hours. The longer you drain int, the thicker the labneh will become, but I find 24 hours to be enough.
• Scoop the labneh into container and refrigerate until ready to use. Reserve the whey to use in smoothies.