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  • 1 1/2 cups heavy cream (350ml)
  • 1/2 cup milk (120ml)
  • 3 unflavored gelatin sheets
  • 1 fresh mango, peeled and cubed
  • 2 tablespoons sugar (30ml)
  • 1 tablespoon honey (15ml)


  • Pour the cream and milk into a heavy saucepan. Add gelatin sheets.
  • Place pan over medium heat and stir until gelatin dissolves. Do not boil. Add sugar and honey and continue to stir until sugar is melted.
  • Just before cream and milk come to a boil, remove from heat. Pour mixture through a strainer to remove foam and to ensure a velvety consistency.
  • Let cooked cream cool down and add 3/4 of the mango. Pour into wine glasses and chill in refrigerator for six hours.
  • Add remaining mango on top of individual glasses as garnish just before serving.

Categories: Dessert  Italian  Mediterranean 

Author Credit: David Rocco

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