Ingredients:
- 240 ml (1 cup) of heavy whipping cream
- 475-590 ml (16-20 fl oz) of Mango pulp from can of Mango pulp or you can use 6 fresh mangoes to make pulp, will have to add some sugar (about 1/2 cup) to this if using fresh mangoes)
- 120 ml (½ cup) lime juice
- 2 small packets of unflavoured gelatin
- 4 eggs
- 240 ml (1 cup) milk
- 120 ml (½ cup) hot water
- 1/2 cup sugar (can use 3/4 cup if mango pulp is not too sweet)
- Pinch of salt
Method:
- Soak the gelatin in hot water keep it aside.
- Separate egg yolk and whites.
- Beat egg white and keep it aside.
- Mix lime juice and mango pulp.
- Whisk the whipping cream until thick.
- Fold in mango pulp and lime juice mix.
- Heat egg yolk + sugar + milk in a double boiler with constant stirring for about 25 min until it thickens.
- Add gelatin to this and mix it well and let it cool.
- Once cool add this to mango pulp, whipping cream mix and add pinch of salt.
- Add egg whites (beaten) and mix well.
- Mix well until everything is well incorporated.
- Pour into a big size serving bowl or dish, or into individual dishes, and chill in the fridge for 4-6 hours, or until set.
The servings can be garnished with slices of fruit and various crushed nuts.
Serve chilled.
Hint: if using fresh mangoes, make sure they are of smooth texture and NOT fibrous.
