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half kilo fresh mango pulp, or canned mangoes (drained) teaspoon sugar 250ml double cream 1 tablespoon gelatine 3 tablespoons orange or lemon juice (warm)
Mix the mango pulp to a puree with water (up to half pint). Add the sugar and mix in the cream. Dissolve the gelatine in the juice and cool. Stir into the mango. chill, set and serve
(apologies for my mixture of imperial and metric measurements)
necromancer Member # 12656
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Thank you Dawnbev I wish it was mango season again! lol
I will keep this to try when it is. Love da mango!
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