Yogurt-mango cup with cookie crumbs

Ingredients for 4 servings:

• 1 lemon(s), organic, zest and juice
• 150 g full-fat yogurt, possibly Greek
• 200 g crème fraîche
• 30 g vanilla sugar
• 1 mango(s)
• 80 g breadcrumbs (cookie crumbs)
• 20 g chocolate shavings

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the lemon in hot water and dry it. Grate the zest and squeeze out the juice. Add the yogurt and crème fraîche, lemon juice and zest, and vanilla sugar and mix until smooth. Peel the mango, remove the flesh from the stone, and cut into cubes. Roughly crumble the biscuits in a food processor or in a sealed freezer bag with a rolling pin. Layer everything in 4 dessert glasses, fill with half the mango, then half the cream, then spread the biscuit crumbs on top. Now add the remaining mango cubes and finish with the cream. Grate the chocolate with a vegetable peeler and sprinkle over the cream. Chill before serving or enjoy immediately. If you like it sweeter, simply add a little more sugar. Leftover muffins or cakes are also suitable for the biscuit crumbs.