Mango Yogurt Raspberry Bowl

Ingredients

• 1 Mango (ripe)
• 500 ml mango juice (Asian store)
• 6 sheets gelatin (white)
• 250 g yogurt
• 200 g Low-fat quark
• 100 g whipped cream (whipped)
• 2 packets vanilla sugar
• 300 g raspberries (frozen)
• 3 tbsp sugar
• 2 tbsp lemon juice

Instructions

1. 1.

   Soak the gelatin in plenty of cold water. Peel the mango, cut the flesh from the pit into thin slices and chop finely. Squeeze out excess liquid from the gelatin and melt it in a small pot over gentle heat. Stir in some mango juice to balance temperature. Then quickly mix with the remaining juice. Distribute the mango flesh among 6-8 glasses and pour the mango mixture up to about one-third of each glass. Chill until set.

2. 2.

   For the yogurt cream, whisk the yogurt with vanilla sugar and quark until smooth, then fold in the whipped cream.

3. 3.

   Spread half of the cream over the gelatinized mango layer and smooth.

4. 4.

   Blend the frozen raspberries with lemon juice and sugar into a fine puree, strain if desired, and spread over the yogurt layer. Gently pour the remaining yogurt over it. Carefully drizzle the rest of the mango mixture on top and refrigerate for at least 3 hours.