Spray 4 ramekins with non-stick spray.
Pour the 60ml mango syrup into a bowl, spoon sprinkle the gelatine over and allow soaking for 10 minutes.
Place the sugar,
lemon juice and drained mangoes in a saucepan and cook over medium heat
for 10 minutes until all the sugar has been dissolved.
the mango mixture from the stove and add the gelatine, stirring until
the gelatine has completely dissolved. Cool the mixture to room
Beat the cream until stiff.
Purée the mango mixture and fold into the cream.
Transfer to the ramekins and cool in the fridge for 2 hours.
Reprinted with the permission of Pink Polka Dot
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blog click here.