Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------------CHARLOTTE------------------------------
1/2 c Mango nectar
1/4 oz Unflavored gelatin
2 1/2 c Diced peeled ripe mangoes
2 tb Sugar
1 1/3 c Plain low-fat yogurt
24 Sponge cake ladyfingers

---------------------------SAUCE--------------------------------
1 pt Strawberries; sliced
2 tb Sugar

FOR 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. FOR SAUCE:
Puree strawberries and sugar in processor. Release pan sides from
charlotte. Serve with strawberry sauce.

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