1.Whip the cream (without adding the sugar) in the food processing bowl using the whisk. Set aside in a bowl.
2.Peel and roughly chop the mango. Fit the bowl with the metal blade and add the mango pieces. Blend for 1 minute.
3.Add the icing sugar and blend for another minute. Set aside.
4.Soak the gelatine sheets in cold water for at least 10 minutes. Drain well
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.