Categories: Desserts, Low-fat 
      Yield: 8 servings 
  
---------------------------------CHARLOTTE--------------------------------- 
    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 
 
-----------------------------------SAUCE----------------------------------- 
      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