2 teaspoon gelatin
2-3 tablespoon water
250 ml mango purée
250 ml heavy cream
6 tablespoon sugar (more to taste)
1⁄2 teaspoon lemon juice
Dissolve gelatin in water and set aside.
Now add gelatin,mango purée and sugar in blender. Mix for 2-3 minutues.
Take heavy cream and whip on high speed until
stiff peaks form. Slowly add puree into the whipped cream, folding it into the cream until completely mixed.pour over set mango jelly. Decorate as desire. Serve chilled.