Easter bavarois

Make sure that the Greek yogurt is at room temperature. Soak the gelatine leaves for 10 minutes in a bowl of cold water. Drain the mango disks and collect the moisture. Dab the mango slices dry with kitchen paper. Puree the mango in the food processor to a smooth sauce. Heat three tablespoons of mango powder in a saucepan. Remove the pan from the heat, squeeze out the leaves of gelatine and dissolve them in the warm juice while stirring.

Mix in a bowl the Greek yogurt with the mashed mango and lawyer and stir in the gelatin mixture. Leave the mango yoghurt for about 10 minutes until the mixture becomes gelatinous.

Peel the mango with a peeler just before serving and cut the flesh into slices of the kernel. Cut the slices into cubes. Remove the crowns from the strawberries. Turn the Bavarois on a flat dish and spread the mango and strawberries around it.