For the mango tartlets with Cointreau, peel the mango, dice and finely puree with yogurt, powdered sugar and vanilla sugar. Mix in the freshly squeezed orange juice and finely chopped almonds.
Soak the gelatine in cold water for 4 minutes. Warm 50 ml Cointreau slightly. Squeeze gelatine, dissolve in it and stir into the mango mixture.
Rinse silicone molds or another mold with cold water and pour in the mango cream, cover with plastic wrap and refrigerate for at least 4 hours or overnight.
To serve, turn the fine mango tartlets out onto a plate and decorate as desired with dots of cream, chocolate shavings or almonds.
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