Remove the stone from the mango and cut into small pieces, put in a cool place. Soak gelatine in cold water. Squeeze the limes, heat 80 ml and dissolve the sugar in them.
Dissolve gelatine in it. Stir the mixture into the yogurt and chill. When it begins to stagnate, fold in the whipped cream.
Divide the mango into bowls and spread the cream on top.
Chill for another 2 hours.
Maybe just before serving, decorate the bowls with cream or cherry, if you have it on hand. Finished.
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