Sunny Mango Apricot Verrines fine and flavorful

1 Blend the mangoes until you get a smooth purée.

2 Rinse and drain the apricots, then cut them into small cubes.

3 In a bowl, mix the yogurts, sugar, and apricot cubes, reserving a few cubes aside.

4 Crumble the Breton butter cookies into small pieces.

5 In 3 clear glasses, layer the ingredients: a bit of mango purée, a few cookie crumbs, the apricot yogurt, the remaining mango purée, a few apricot cubes, then the rest of the cookie crumbs.

6 Refrigerate and serve chilled.