1.
Put the granulated sugar in the yogurt and stir to melt, soak the gelatine slice A in ice water to soften it, put it in a small pot on low heat and melt it, then pour it into the yogurt, stirring while pouring.
2.
Beat the whipped cream until seven to eight and distribute, and mix with the yogurt paste evenly.
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3.
Pour it into a small cup and put it in the refrigerator for later use.
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4. Use a food processor to break the mango pulp, add a little water, heat in a pot on a low heat, and then add the soaked gelatine slice B, melt and let cool for later use.
5.
Pour step 4 into the refrigerated yogurt mousse cup and refrigerate until set.
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6. Just decorate the surface with mint leaves.
