---------- Recipe via Meal-Master (tm) v8.01
       Title: Mango Charlotte Strawberry Sauce
  Categories: Desserts, Low-fat
       Yield: 8 servings
     1/2 c  Mango nectar
     1/4 oz Unflavored gelatin
   2 1/2 c  Diced peeled ripe mangoes
       2 tb Sugar
   1 1/3 c  Plain low-fat yogurt
      24    Sponge cake ladyfingers
       1 pt Strawberries; sliced
       2 tb Sugar
   FOR CHARLOTTE: Place nectar in small saucepan.  Sprinkle gelatin over.
   Let stand 10 minutes to soften gelatin.  Stir over low heat until gelatin
   dissolves.  Remove from heat.  Puree 2 cups mangoes in processor.  Place
   in medium bowl.  Stir in nectar mixture, sugar and lemon juice.  Place
   bowl over large bowl filled with ice water.  Stir mango mixture
   occasionally until cold and beginning to mound, about 10 minutes.  Fold in
   yogurt and 1/2 cup diced mangoes.  Chill over ice water 5 minutes longer,
   stirring occasionally.
   Arrange enough ladyfingers over bottom of 8-inch-diameter springform pan
   with 2-3/4-inch-high sides to cover completely, trimming as necessary.
   Halve remaining ladyfingers crosswise nad stand around sides of pan, edges
   touching and rounded sides out.  Spoon mango mixture into pan.  Cover with
   plastic; chill until set, at least 5 hours.
   FOR SAUCE:  Puree strawberries and sugar in processor.
   Release pan sides from charlotte.  Serve with strawberry sauce.
   PER SERVING: calories, 140; fat 2 g; sodium, 46 mg; cholesterol, 41 mg
   * Source: Bon Appetit (May 1994)
   * Typed for you by Karen Mintzias