2 medium mangoes
2 Tbsp castor sugar (superfine sugar)
1 Tbsp gelatin
3 Tbsp fresh orange juice
300ml (½ pint) cream
extra cream for decoration
dark chocolate (optional)
Directions:
Puree the mango flesh in a blender -- enough to produce two cups. Sprinkle gelatin on juice, place over hot water to dissolve.
Blend the dissolved gelatin, sugar and orange juice in the blender.
Whip the cream until it forms soft peaks and fold it gently through the mixture. Pour into attractive glasses.
Decorate with whipped cream and chocolate curls (made by grating chocolate which has been kept in a refrigerator).
Refrigerate.
Contributed by Angie Halten
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