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🍽️ Mango Yogurt Raspberry Cups

201 kcal · 30 min · 4 servings

Ingredients

• 1 Mango (ripe)
• 500 ml Mango juice (Asian market)
• 6 leaves Gelatin (white)
• 250 g Yogurt
• 200 g Curd cheese
• 100 g Whipping cream (whipped)
• 2 Pack Vanilla sugar
• 300 g Raspberries (frozen)
• 3 tbsp Sugar
• 2 tbsp Lemon juice

Instructions

1. 1. Soak the gelatin in a bowl with plenty of cold water.
2. 2. Peel the mango and cut the flesh away from the pit.
3. 3. Chop the mango flesh into small pieces.
4. 4. Squeeze the soaked gelatin well.
5. 5. Melt the gelatin in a small pot over low heat.
6. 6. Stir some mango juice into the melted gelatin to equalize the temperature.
7. 7. Quickly mix the gelatin mixture with the remaining mango juice.
8. 8. Distribute the chopped mango among 6 to 8 glasses.
9. 9. Pour the mango juice mixture over the mango until the glasses are one-third full.
10. 10. Place the glasses in the refrigerator until the mango layer has set.
11. 11. Stir the yogurt until smooth with the vanilla sugar and quark.
12. 12. Fold the cream into the yogurt mixture.
13. 13. Distribute half of the yogurt cream over the set mango layer.
14. 14. Smooth the yogurt cream.
15. 15. Puree the frozen raspberries finely with the lemon juice and sugar.
16. 16. Press the raspberry mixture through a sieve if desired to remove seeds.
17. 17. Distribute the raspberry mixture over the yogurt layer.
18. 18. Carefully pour the remaining yogurt cream over the raspberries.
19. 19. Carefully pour the remaining mango mixture as the top layer.
20. 20. Place the cups in the refrigerator for at least 3 hours.

Nutrition per serving

• kcal: 201
• Protein: 7 g · Fett/Fat: 6 g · Carbs: 28 g