Ingredients
Flesh of 2 Thai honey mangoes
1 pack 200ml coconut cream
100ml water
2 tbsp sugar
1 tbsp gelatine powder
Method
In a electric blender, buzz the mangi flesh and coconut cream for about a minute or less.
boil water with sugar till dissolved. Take the syrup off the heat.
Sprinkle gelatine powder on surface of water and mix-in using a whisk till all dissolved and make sure there is no lumps.
Add the "glue" mixture to the mango-coconut "shake" and buzz for about 30 seconds.
Pour into desired moulds or cups. Chill for at least 4hrs or overnight.
Enjoy! ;-)
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