Mango Cream De Gomera

Brush lemon well under hot water. Grate the peel with a fine grater and set aside. Squeeze the lemon.

Peel the mangoes and cut the flesh from the stone. Place in a tall container with the juice of one lemon and puree.

Place gelatin sheets in cold water.

Whip the cream until stiff. Mix the yogurt with the powdered sugar and the grated lemon peel.

In a sauce pan, dissolve the dripping wet gelatin sheets on lowest heat. Remove from heat, add a little yogurt and stir back into the yogurt.

Fold the mango puree and whipped cream into the yogurt mixture with a pastry scraper.

Cover with plastic wrap and chill in the refrigerator for at least 3 hours.

To serve, garnish the cream with mango slices.

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