Mango and Yogurt Gelees

Serves 4     adjust servings


    For the Mango base

    • 1 Ripe Mango
    • 1 tsp lemon juice
    • 2 Tbls sugar (to taste)

    For the Yogurt Gelee

    • 2 Tbls water
    • 1 1/2 tsp powdered gelatin
    • 2 C Vanilla Greek Yogurt
    • 1/4 C Superfine sugar
    • 4 Whole Strawberries


      For the Mango base

      1. Remove the peel from the mango and place into a food processor. Add the lemon juice and sugar to taste and pulse until smooth.
      2. Pour into 4 wine glasses and place in the freezer.

      For the Yogurt Gelee

      1. Soften the gelatin in the water and wait for it to bloom.
      2. Pour the yogurt and sugar into a saucepan and heat over low heat until it thins. Remove from heat.
      3. Melt the gelatin in the microwave for 10 seconds and stir it into the yogurt. Let sit for 20 minutes to cool.
      4. Remove glasses from the freezer and pour yogurt over top. Place in fridge for at least two hours before serving.
      5. Top with sliced strawberries and enjoy!


      © 2013 Pint Sized Baker. All rights reserved.