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.