Apricot – Mango – Cream

by Editorial Staff

Summary

Prep Time	25 mins
Total Time	25 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

2 packs Gelfix or 4 sheets white gelatin
1 can mango (s) (425 ml)
1 can apricot (s) (425 ml)
150 g yourt (whole milk yourt)
5 tablespoon sugar
Cream, whipped, for garnish
Chocolate flakes for garnish

Instructions

Drain the mangoes and apricots separately. Collect 100 ml of the apricot juice. Puree the fruits and apricot juice with a hand blender. Mix the puree with the sugar and the yoghurt. Add Gelfix according to the instructions on the packet (soak the 4 sheets of gelatine first and then fold them in) Then chill for at least 1 hour.
Just before serving, garnish the cream with whipped cream and grated chocolate.
Tip: It tastes even creamier if half of the yogurt is replaced with whipped cream.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.