1/2 large mango or other fruit e. g. orange, papaya, peeled and pureed
50 g/2 oz caster sugar
15 g gelatine powder
500 ml/1 pt natural creamy yoghurt
50 ml/2 fl oz hot water
25 ml/1 fl oz single cream
Así puedes prepararlo
Sprinkle the gelatine into the cup or bowl of hot water and stir until dissolved.
Mix together the cream and sugar and heat gently until the sugar is dissolved.
Mix in the yoghurt, then add the cooled gelatine and fruit and stir well.
Pour the mixture into the silicone moulds. Then transfer to the refrigerator and leave for 1 hour or until set.