Ingredients

850 gm kesar mango pulp (a big tin)

500 ml double cream (kremfløte in Norwegian)

1 ½ sachets gelatine powder dissolved in warm water as instructed on the gelatine packet

a few berries and tinned or fresh ripe mango to decorate

Putting it together

Beat the cream in big bowl ( to accomodate whipped cream + pulp) with an electric beater until it forms soft peaks.

Mix the gelatine liquid into 750 gms of the mango pulp.

Fold the pulp into the cream gently.

Pour carefully into a serving bowl or individual portion bowls and refrigerate for a few hours to allow the gelatine to set.

Serve with fresh or tinned mango slices, a few berries and the mango pulp (100 gms) that you kept aside.