• 2 cups – fresh or canned Mango pulp
• 1/2 tsp – Cinnamon powder
• 6 tbsp – Sugar
• 300 g – Cream
- Blend the mango pulp with the cinnamon powder and sugar till smooth.
- In a large bowl whip the cream till it double in volume.
- Fold in the mango puree slowly.
- Chill in the refrigerator for about 2 hours before serving.
- Top with a few pieces of chopped mango.
Recipe courtesy of Bridget White