Drain the mangoes and apricots separately.
Reserve 100 ml of the apricot juice. Puree the fruit and the apricot juice with a blender. Mix the puree with sugar and the yogurt. Add Gelfix according to package directions (soak the 4 sheets of gelatin first and then fold in). Then chill for at least 1 hour. Shortly before serving, garnish the cream with whipped cream and chocolate shavings.
Tip: It tastes even creamier if half of the yogurt is replaced by whipped cream.