For the mango tartlets, peel a mango and cut the flesh from the core. Boil orange juice with granulated sugar and dissolve the soaked gelatin in it.
Puree the mango with the lemon juice, then mix with the orange juice. Whip the whipped cream until stiff. Quickly mix the sour cream, yogurt, vanilla sugar and mango puree with the cream and pour into ramekins.
Chill for about 4 hours.
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