Summary

Ingredients

• 320 g mano (s), from the can, in liht syrup
• 200 ml orange juice
• 0.5 ½ lemon, including the juice
• 50 g powdered suar
• 6 sheets gelatine, white
• 750 g yourt, 1.5%

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Instructions

1. Prepare gelatine according to the instructions on the package.
2. Finely puree the mango pulp with powdered sugar, orange and lemon juice and mix in the yogurt. Put a few spoons under the dissolved gelatine so that there are no lumps later, and then stir quickly into the mixture.
3. Put in the fridge overnight.