Mango Cream

Ingredients

• 150 g Mango (canned)
• 1 tbsp powdered gelatin
• 3 tbsp water
• 100 g sugar
• 1 tbsp Lemon Juice
• 350 g double cream

Instructions

1. 1.

   Drain the mangoes, cut 100 g into small pieces and blend. Dissolve the gelatin in the water. Stir sugar and lemon juice into the mango puree. Add the gelatin and mix.

2. 2.

   Whip the double cream with an electric hand mixer until stiff peaks form, then fold it in. Spoon the mango cream into dessert cups and chill for about 3 hours. Garnish with diced mango cubes before serving.