• 3 egg yolks
  • 2 ripe mangos
  • 100 g sugar
  • 1/2 pint cream (semi-whipped)
  • 2 leaves gelatine
  • 1 floz water


  • Peel and dice mangos.
  • Place in a small pot and add 50g sugar.
  • Cook until the sugar has dissolved and the mangos are soft..
  • Liquidise.
  • In a small bowl whisk the yolks and remaining sugar over simmering water (this pasteurises the egg yolks).
  • Soak the gelatine in water for 5 minutes.
  • When the yolks are pale and thick, whisk in the gelatine until dissolved.
  • Fold mango puree into the egg mixture and then add the semi-whipped cream.
  • Pour into 6 plastic moulds and allow to set in the fridge for 2-3 hours