Ingredients
2 Tablespoons Gelatin Granules
2 Tablespoons Cold Water
2 Tablespoons Warm Water
7 whole Large, Ripe Mangoes
1 cup Fresh Cream
2 Tablespoons Sugar - Optional
Method
Sources
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dataset
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Split mango around the pit — clean halves for cubing and serving
Sweet-tangy mango chutney — samosa dip, cheese boards, curries
Record your recipes and experiments — organized cooking journal
Electric egg cooker — hard, soft, poached eggs, no guessing
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Split mango around the pit — clean halves for cubing and serving
Sweet-tangy mango chutney — samosa dip, cheese boards, curries
Record your recipes and experiments — organized cooking journal
Electric egg cooker — hard, soft, poached eggs, no guessing
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In a small bowl mix gelatin with the cold water to dissolve and then add the warm water and set aside. Peel the skin off of mangoes, remove the pit and then coarsely chop them. Put them into a blender and blend well, until a pulp is formed. Transfer this into a bowl. Add the fresh cream to this and blend well using a hand mixer. Add sugar if you want it sweeter. Since we do not prefer too much sweetness, I did not add any. Once mixed well, add the dissolved gelatin and mix until it is mixed well with the mango-cream mixture.' Keep in the refrigerator until set to your liking. Serve cool.