|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.
Calories 190 Calories from Fat 28
% Daily Value*
Total Fat 3 g4.4%
Saturated Fat 2.3 g11.4%
Trans Fat 0 g
Cholesterol 3.1 mg1%
Sodium 75.9 mg3.2%
Total Carbohydrates 37 g12.3%
Dietary Fiber 0.45 g1.8%
Sugars 19.5 g
Protein 4 g7.2%
Vitamin A 1.3% Vitamin C
Calcium 8.6% Iron 0.88%
*Based on a 2000 Calorie diet