Topped with a crisp caramel wafer.

  • 1 ripe mango (pulp only)
  • 2 ripe Bananas (peeled & chopped)
  • 45 ml (3 tbsp) Lemon Juice
  • 120 ml (½ cup) Orange Juice
  • 125 gm (41/5 oz)Caster Sugar
  • 2 tbsp Triple Sec (e.g. Cointreau™)
  • 1 tbsp Hot Water
  • 3 Gelatin Leaves or 6 gm (1/5 oz) gelatin granules
  • 180 ml (¾ cup) Thick Cream/Whipping Cream

  1. Make a puree of  mango pulp, banana, sugar, lemon & orange juice by whatever means. (Processor, fork, sieve, potato masher all work well.)
  2. Add the gelatin to the hot water and stir until dissolved.
  3. Add the gelatin solution and liqueur to the puree and mix well. Once again by any method preferred.
  4. Whip the cream until it is thick and fold into the mixture.
  5. Transfer to individual dessert bowls and allow to set refrigerated.
            Note: People who wish to have a vegetarian (lacto-veg) equivalent could use agar as the gelling agent. ½ level                 teaspoon of  agar powder would replace the gelatin in this recipe