Lime Mango Slices

A cake recipe for all foodies:

For the filling, soak gelatin in cold water. Thinly grate the zest from 1 lime. Now squeeze both limes (60 ml), stir 70 g powdered sugar with the yogurt, lime zest and half of the lime juice. Warm the remaining juice slightly. Squeeze the gelatine, let it melt in the juice and quickly stir it into the yoghurt mixture with a whisk. Set aside to cool until the mixture begins to gelatinize slightly.

Remove the peel from the mango, cut the flesh first into wedges from the stone, then into yi cm cubes and fold into the yogurt mixture. Whip whipped cream until stiff and gently fold into yogurt mixture, a little at a time, using a rubber spatula. Leave to cool for 4 hours until gelatinized. 3.

In the meantime, defrost the puff pastry sheets for the base. Place them on top of each other so they cover and roll out to 28×21 cm on a floured work surface. Cover the back of a baking tray with parchment paper and place the puff pastry on top. Cover the puff pastry with a second sheet of parchment paper and weigh it down with the oven rack. Bake in the heated oven on the middle shelf at 200 °C (gas 3, convection oven 180 °C) for 20-25 min.

Remove the top parchment paper and cut the puff pastry into 12 squares (approx. 7×7 cm). Sprinkle the pieces evenly with the remaining powdered sugar and bake under the hot oven grill on the middle shelf.

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