Pour contents of sachet into a jug/bowl. Add 1/2 pint (285ml) of boiling water and stir until dissolved.
Beat in yoghurt.
Pour yoghurt jelly into jelly mould.
Put in the fridge to set.
To make the mango sauce, mix the mango slices into a puree using a food processor. Alternatively press the mango slices through a sieve.
To serve the jelly, dip the mould briefly into a small bowl of hot water, then turn onto a serving plate.
Serve with the mango sauce and decorate with slices of kiwi fruit.
Pour contents of sachet into a jug/bowl. Add 1/2 pint (285ml) of boiling water and stir until dissolved.
Beat in yoghurt.
Pour yoghurt jelly into jelly mould.
Put in the fridge to set.
To make the mango sauce, mix the mango slices into a puree using a food processor. Alternatively press the mango slices through a sieve.
To serve the jelly, dip the mould briefly into a small bowl of hot water, then turn onto a serving plate.
Serve with the mango sauce and decorate with slices of kiwi fruit.
