|Mango pulp||1 1⁄2 (Fresh Or Canned)|
|Creme de cacao/Marsala||3 Tablespoon|
Dissolve gelatine in the water over a low heat.
Cool and stir in the mango pulp.
Place over ice until the mixture starts to thicken.
Stir in creme de cacao. Fold in whipped cream.
Pour into a chilled mould that has been rinsed out with cold water and allow to set.
Unmould on to a serving dish and serve with a salad of sliced bananas and strawberries.