Directions
1.
1) Soak gelatine leaves in cold water until soft and keep aside
2.
2) Heat the Mango Puree abd water in a saucepan until nearly boiling and remove from the heat
4.
4) Remove gelatine leaves from water and squeeze out any excess water
5.
5) Add to the hot puree
6.
6) Allow the puree to cool, then add the double cream
7.
7) Add the diced Mango
8.
8) Pour the liquid into the moulds and place in the refrigerator to set.
9.
9) Take out of mould and garnish with some cream and various fruit.
New-York Restaurants
