Mango and labne slice

Labne

• 1000 g Greek-style natural yoghurt

Gingernut base

• 125 g unsalted butter, plus extra for greasing
• 250 g gingernut biscuits, broken into pieces
• 80 g shredded coconut

Labne filling

• 250 g pouring (whipping) cream
• 2 tsp gelatine powder
• 60 g icing sugar

Mango topping

• 300 g frozen mango, cut into pieces
• 2 tbsp caster sugar
• 125 g water
• 3 tsp gelatine powder