- In a small saucepan, combine all the ingredients. Bring to a boil and simmer over low heat for 5 minutes. In a blender, purée until the mixture is smooth. Divide among eight 125 ml (1/2 cup) capacity ramekins. Place the ramekins on a baking sheet and freeze for 1 hour.
- In a bowl, sprinkle the gelatin over the water and let bloom for 1 minute. Heat in the microwave for a few seconds and stir into the hot syrup. Stir until the gelatin has thoroughly dissolved. Stir in the yogurt and combine. Pour into the ramekins. Refrigerate for 3 hours.
- Place the ramekins in hot water for a few seconds. if necessary. and unmould onto plates. Serve.
This is a tasty dessert inspired by the caramel flan, here in a healthier version! The yogurt also provides a good amount of calcium and only 2% fat. When you think that a chocolate chip cookie contains 28% ...
You can replace the mango with 500 ml (2 cups) fresh or thawed strawberries or raspberries. In this case, in a blender, purée the fruit with the sugar without adding water.