Peel the mango fruits and puree with the sugar, it is easier if you use a finished can of mango puree (850ml). Now warm up the puree and stir the gelatine into the hot but not boiling puree after soaking in the water. Allow to cool slightly and then pour into glasses that are placed at an angle.
Mix the mascarpone with the yogurt and powdered sugar. Pour the cream onto the hardened mango. Best in a piping bag, because you can aim better. Chop the pistachios and add them to the cream as an ornament.
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