Mango and yoghurt jelly
5 minutes + setting time
A light, refreshing and delicious summer dessert that is easy to do
2 medium sized ripe mangoes
100 ml natural [unsweetened*] yoghurt
2 tsp gelatine
Cut mangoes and scoop out flesh and purée, you will require 300 ml [add water or orange juice to make up the quantity if necessary]
Sprinkle gelatine over 20 -30 m of cold water and allow to soften.
In a small pan gently warm about 1/4 cup of the mango purée and when warm add the softened gelatine and mix through, Add to remaining purée [you might need to strain this if it is lumpy] add the yoghurt and mix well. Pour mixture into moistened or lightly oiled 100 ml dariole moulds and refrigerate to set for 4 hours or overnight.
*I don’t add any sugar, but if you prefer it sweeter use a sweetened vanilla yoghurt or sugar/honey to taste.
Garnish with a nut praline and pomegranate seeds and serve with a dollop of yoghurt