Preparation : 30 min 
Cooking : 2 min 
Total time : 32 min Rest : 0 min
INGREDIENTS
- 2 mangoes
- 3 leaves gelatine sheet
- 120 ml double cream
- 50 g icing sugar
- 2 tbsp lime juice
- 4 kiwis
Associated Products
HOW TO MAKE IT
1.Whip the cream (without adding the sugar) in the food processing bowl using the whisk. Set aside in a bowl.
- 120 ml double cream
2.Peel and roughly chop the mango. Fit the bowl with the metal blade and add the mango pieces. Blend for 1 minute.
- 2 mangoes
3.Add the icing sugar and blend for another minute. Set aside.
- 50 g icing sugar
4.Soak the gelatine sheets in cold water for at least 10 minutes. Drain well
- 3 leaves gelatine sheet
5.Heat the lime juice and add the gelatine. As soon as it has melted, pour into the bowl with the mango. Pulse 3 times and transfer to a dish. Place in the freezer for a maximum of 30 minutes.
- 2 tbsp lime juice
- 2 mangoes
- 3 leaves gelatine sheet
6.Gently fold this mixture into the whipped cream using a spatula.
7.Chill in the refrigerator for 2 hours before serving. Serve with slices of kiwi fruit.
- 4 kiwis