Ingredients:

• 1 cup – Mango pulp either fresh or canned
• 1/2 litre – cold Milk
• 200 g – Cream
• 4 tbsp – Sugar
• 2 tbsp – gelatine

Method:

1. Soak gelatine with a cup of cold water for 10 minutes in a saucepan, and then cook over low heat till it dissolve completely.
2. Add the mango puree, sugar and milk and simmer till the mixture thickens.
3. Remove from heat then fold in the cream.
4. Pour into a mould or dish (rinsed in cold water) and allow to set for 2 hours in the refrigerator.

Recipe courtesy of Bridget White