Add the berries to a bowl with basil, kombucha, icing sugar and pink peppercorns. Let sit for a minimum of 15 minutes to macerate.
Mash the mango into a paste or place in a food processor then set aside.
In a glass, place a spoon of berries, add a layer of yoghurt then a layer of mango then a final layer of berries.
Dust with icing sugar.