Low-carb dessert with fresh mango

Ingredients for 4 servings:

• 1 mango(s), fresh, ripe
• 680 g Greek yogurt (10%) made from cow’s milk
• 5 tbsp coconut flakes
• 4 tbsp erythritol (sugar substitute), alternatively xylitol
• ½ tsp vanilla
• 40 g coconut oil
• 35 g baking cocoa
• 1 tbsp erythritol (sugar substitute), alternatively xylitol

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 minute; Total time approx. 2 hours 11 minutes

With yogurt and coconut

Mix the yogurt, erythritol, vanilla, and coconut flakes well until the sugar dissolves. Peel the mango and cut cubes into the top (first lengthwise, then crosswise). Cut with a knife from right to left directly above the pit. This will release the cubes. Do the same with the bottom. Melt the coconut oil in a small saucepan, dissolve the erythritol in it, and stir in the cocoa with a whisk. Remove from the heat. Prepare dessert glasses and fill with a little yogurt mixture, then place a few mango cubes on top. Add the chocolate mixture a spoonful at a time, about 2 tablespoons. Then add more yogurt, mango, and chocolate in layers. Finally, add a layer of yogurt and mango cubes. Decorate with the remaining chocolate. Refrigerate for about 2 hours. The chocolate will then harden. Remove from the refrigerator about 10 minutes before serving. Can be stored for at least 3 days. Of course, you can also use regular sugar if you don’t need it low-carb.