Cream yoghurt with mango puree

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Soak 2 sheets of gelatine separately in cold water. Peel the mango. Cut the flesh from the stone, dice roughly and puree with vanillin sugar. Wash the lemon, dab dry and cut into thin slices

2. 2

   Season yoghurt with sugar. Squeeze out 2 sheets of gelatine well and dissolve over a mild heat. Stir in about 2 tablespoons of yoghurt, then stir into the remaining yoghurt. Keep cold until it begins to gel

3. 3

   Squeeze 2 sheets of gelatine and dissolve. Stir in the mango puree bit by bit. Also refrigerate until it begins to gel

4. 4

   Whip the cream until stiff and fold into the yoghurt cream. Alternating with the mango puree, layer in 4-6 glasses, placing 1-2 lemon slices on each side. If necessary, pull through with a fork. Keep cool for at least 3 hours. Decorate

5. 5

   Instead of yoghurt you can also mix quark and cream. As this cream is firmer, you do not need gelatine

Nutrition Facts

KCAL
230 kcal

CARBS
22 g

FATS
13 g

PROTEINS
5 g