Ingredients
Method
1.Soften gelatine in water in cup; stir over simmering water until dissolved.
2.Pour gelatine mixture into bowl, stir in mango, sugar and orange juice; stir until sugar is dissolved. Place mixture in lamington pan; cover, freeze for about 1 hour or until firm, process until pale in colour.
3.Whip cream until soft peaks form; fold into mango mixture. Return to lamington pan; cover, freeze several hours or overnight. Remove from freezer 15 minutes before serving.
You will need 4 ripe mangoes for this recipe.
Note
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