Frozen Mango and Coconut Tart

Chill 4 tart tins (6 cm diameter) (approximately 2 inches). Soak 1 leaf of gelatin in cold water. Peel the mango, cut into thin slices away from the central pit.

Rinse the lime in hot water, pat dry, finely grate the zest and squeeze the juice. Puree half of the mango with 2 tablespoons lime juice.

Melt the dripping wet gelatin in a saucepan. Stir in 1 tablespoon of the mango puree, then mix with remaining puree. Spoon into the tart molds and put in the freezer for 1 hour.

Meanwhile, soak the remaining gelatin in cold water. Stir the yogurt with the coconut liqueur, lime zest, 2 tablespoons lime juice, and sugar.

Heat the gelatin in a saucepan. Add 2 tablespoons of the yogurt mixture and then mix with remaining yogurt mixture. Spoon on top of the mango ice cream and freeze for 1-2 hours.

Cut out circles from the remaining mango slices (6 cm diameter) (approximately 2 inches).