Mango bavarois

Peel one of the mangos, cut the pulp from the kernel and mash it in the food processor. Stir the mango puree through a fine sieve to lose any wires.

Soak the gelatine in cold water for a few minutes. Dissolve the gelatine with adhering moisture (the gelatine may not boil!). Stir the gelatin with the lemonade syrup and the mango puree through the yogurt and put the mixture in the refrigerator.

Beat the cream with the sugar almost stiff. Fold the whipped cream through the yoghurt mixture as soon as it starts to stiffen.

Spoon the bavarois in a nice glass bowl and put it covered for at least 4 hours, but preferably a whole night in the fridge.

Peel the second mango and cut the flesh into nice parts of the kernel. Garnish the pudding with the mango cake and, if desired, with whipped rosettes.