Mango Yogurt Creme Dessert
1 large ripe mango (400 gr) or 3 small mangos
1 pack of gelantine
1 table spoon lime zest
3 table spoons lime juice
150 g plain full fat yogurt
3 table spoons sugar
50 ml orange juice
100 ml single cream
Dissolve the gelatine according to packet instructions.
In the meantime peal the mango, and remove the flesh around the stone.
Place the mango flesh, lime juice, zest and sugar into deep bowl and puree to a smooth pulp.
Save 6 teaspoons of puree in a separate bowl for decoration.
In a small saucepan bring the orange juice to boil and then remove of the heat immediately. Add the gelatine, yoghurt and mango puree.
Now fold in the cream. Place into bowls and leave to cool in the fridge for about 2 hours.
Before serving pour the reserved mango puree and add chunk of mango top.