Mango and lemon semi freddo

1) Very lightly whip the double cream and sugar until softly peaking and then beat in the yogurt.
2) Spoon into a container and freeze for 1½ hours.
3) Take the mixture from the freezer and beat until smooth.
4) Add the lemon curd and mix in well.
5) Divide between 4 ramekins and return to the freezer for 1 hour, or overnight.
6) Pop the mango into a blender and blitz to a puree, adding a little water if necessary, refrigerate.
7) Remove the semi freddo from the freezer about 30 minutes before serving.
8) Turn out and top with the pureed mango.