Mangoterrine

For the mango terrine, peel the mango and soak the gelatin.line the terrine mold with plastic wrap. Cut thin slices lengthwise from the peeled mango with a peeler and line the terrine mold with them. Set aside a few mango slices for the finishing touch.Cut the remaining mango flesh into small cubes. Finely puree half of it with yogurt and honey.squeeze gelatin, gently warm a little water, dissolve gelatin in it. Mix yogurt mixture to the dissolved gelatin and stir in mango pieces.Pour yogurt-mango mixture into the terrine mold lined with mango slices, cover with the remaining mango strips and close with foil.Refrigerate the mango terrine for at least 4 hours. Then turn out and cut into slices.

Preparation Tip:

Sweetener can also be used instead of honey.

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