|Unflavored gelatin||2 Tablespoon|
|Sugar||1 Cup (16 tbs)|
|Lemon juice||2 Tablespoon|
|Whipping cream||3 Cup (48 tbs), whipped until stiff|
|Shelled roasted pistachios||2 , ground|
Point 1-Place water in a small saucepan; sprinkle with gelatin.
Point 2-Allow to soften for five minutes; cook over low heat until dissolved.
Point 3-Peel and pit mangoes. Puree flesh in a blender or food processor. You should have 3-1/2 cups puree.
Point 4-Place mango in a large bowl; add sugar, lemon juice and dissolved gelatin. Stir until the sugar dissolves.
Point 5-Fold whipped cream into mango mixture.
Point 6-Place bowl in freezer until mixture is half frozen; about one hour.
Point 7-Remove from freezer; beat until smooth.
Point 8-Pack into individual bowls or molds; return to freezer and freeze until about half frozen but still creamy.
Point 9-Garnish with plenty or ground roasted pistachio nuts.