Recipe provided by Restaurante Mar de Plata
- 300 gr of mango pulp
- 200 grams of sugar
- 100 cl of water
- 300 cl of liquid cream
- An envelope of neutral gelatin
In a saucepan with the water, put the pulp with the sugar and boil it, stirring with a wooden spatula so that it does not stick, for a few minutes. Whilst letting it cool, whip the cream, dissolve and heat the gelatin in the water. Next, add the pulp, cream and gelatin. Finally, stir with a spatula in an enveloping direction.
Model and decorate to taste.