Mango Charlotte Strawberry Sauce

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6 hours Prep: 20 minutes Cook: 20 minutes

52 calories per serving view nutrition facts

Ingredients


Charlotte
1/2	cup	mango	nectar
1/4	ounce	gelatin	unflavored
2 1/2	cups	mangos	peeled, diced
2	tablespoons	sugar
1 1/3	cups	yogurt, low-fat
24	each	lady fingers

Sauce
1	pint	strawberries	sliced
2	tablespoons	sugar

Directions

For the charlotte, place nectar in small saucepan.

Sprinkle gelatin over.

Let stand 10 minutes to soften gelatin.

Stir over low heat until gelatin dissolves.

Remove from heat. Puree 2 cups mangoes in processor.

Place in medium bowl.

Stir in nectar mixture, sugar and lemon juice.

Place bowl over large bowl filled with ice water.

Stir mango mixture occasionally until cold and beginning to mound, about 10 minutes.

Fold in yogurt and 1/2 cup diced mangoes.

Chill over ice water 5 minutes longer, stirring occasionally.

Arrange enough ladyfingers over bottom of 8-inch-diameter springform pan with 2-3/4-inch-high sides to cover completely, trimming as necessary.

Halve remaining ladyfingers crosswise nad stand around sides of pan, edges touching and rounded sides out.

Spoon mango mixture into pan.

Cover with plastic; chill until set, at least 5 hours.

Puree strawberries and sugar in processor.

Release pan sides from charlotte.

Serve with strawberry sauce.

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