7 sheets of colorless gelatin1 and 1/2 cups of heavy cream2 small natural yogurts3 tablespoons of sugar1 large can of mango pulp6 thin slices of chocolate cake1/2 fresh mangoRaspberries (to taste)Mint (to taste)
Preparation
Soak the gelatine leaves in cold water.
Whip the cream, add the yogurt, sugar and mix gently.
Drain the gelatine leaves and add 3 tablespoons of the previous mixture to them.
Melt a few seconds in the microwave or in a double boiler, stirring until the gelatin is melted.
Reserve 1 cup of mango pulp, mix the rest with the prepared mixture and set aside.
Line a round pan of 22 cm with parchment paper and also coat the walls of the pan.
Flatten the slices of cake, arrange them on the bottom of the form and fill it with mango cream.
Smooth the surface and place in the freezer until very firm.
Before serving, drizzle it with the reserved mango pulp and serve while chilled decorated with raspberries and mint.