Ingredients
Frozen mangoes 200 gm
Cold water 2 1/2 cups
Chilled heavy cream one cup
Mango juice 50 ml
Sugar 45 gm
Squeezed lime juice one teaspoon
Gelatin 2 1/4-ounce
Method
Take gelatin in a bowl. Add cold water to it and let it soak for 10 minutes. Take water in a pan and bring it to boil. Switch off the flame and add the soaked gelatin and mix it well so that it dissolves easily. Cut fresh mango in half and then dice the fresh mangoes out. Place most of the mango cubes in a blender and then add the heavy cream; blend until very smooth. Stir until evenly combined. And strain the mixture. Pour the mixture into your container or ramekins. Move to a refrigerator for around two to three hours until completely set. Run a knife around the sides of the bowl and invert it onto a plate.
(Courtesy: Chef Choong Chew Loon, Royal China, New Delhi)