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.
