Serves 4 - start this recipe the day before serving
- 3 small or 2 large mangoes, peeled and roughly chopped
- 100g caster sugar
- 1 tablespoon lemon juice
- 1 cup freshly squeezed orange juice, pulp removed
- 2 leaves of gelatine, soaked in cold water until softened
- 300ml thickened cream
- ½ cup caster sugar
- Zest of 1 lime
- 2 tablespoons lime juice
- 1 passionfruit for serving
For the mango jelly, in a food processor or blender, puree the mango flesh until smooth. In a medium-sized saucepan, combine mango puree, caster sugar, lemon and orange juice and simmer on a low heat, stirring constantly until the sugar has dissolved. Remove from the heat. Squeeze out as much liquid as possible from the gelatine leaves and add to the warm mango mixture, stir to combine. Pour the mango mixture into four serving glasses, cover and place into the fridge for 4 hours or overnight.
To make the lime cream, in a medium saucepan combine the cream and caster sugar and bring to the boil, stirring constantly, not allowing the cream to boil over. Remove from the heat and stir through the lime zest and juice. Allow to cool before dividing evenly onto the mango jelly. Cover and place into the fridge for another 4 hours. To serve, top each mango jelly & lime cream with a dollop of fresh passionfruit.
For more magic mango recipes, and harvest tips, grab a copy of the January/February 2016 issue of Organic Gardener magazine.
Recipe: Julie Ray