- Serves: 4
- Cook Time: 1 minutes
- Prep Time: 45 minutes plus 4 hrs setting (or overnight)
- Effort: medium
- 4 leaves gelatine
- 350 ml pineapple juice
- 2 tbsp grated ginger
- 175 g caster sugar
- 2 large ripe mango
- 75 ml water
- 1 lime, juice
- 10 leaves mint, finely sliced
1. Soak the gelatine in a bowl of cold water to soften.
2. Mix the pineapple juice, grated ginger and 100g of the sugar together in a small saucepan. Slowly bring to the boil and simmer for 1 minute, until the sugar has dissolved. Remove from the heat.
3. Squeeze any excess water out of the gelatine and add to the hot pineapple juice. Stir until the gelatine has completely dissolved, and set aside.
4. Peel the mangoes, remove the flesh from the stones and dice finely. Divide one quarter of the diced mango evenly between 4 120ml-capacity ramekins or small dessert moulds, and pour the pineapple jelly over the top. Refrigerate for at least 4 hours, until set.
5. Puree one third of the remaining diced mango in a blender with the rest of the sugar, the water and the lime juice. Transfer to a bowl and stir in the remaining diced mango.
6. To serve, dip the moulds very briefly into hot water and turn them out onto 4 pretty dessert plates. Spoon the fresh mango sauce around the outside of the jellies and decorate with sliced mint.
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