Serves

4

Information

Prep time: 20 minutes Cook time: 2½ hours

Ingredients

700g mango pulp (tinned from “Cimarrom”) • 400ml cream • 2 tablespoons sugar • 5 gelatine leaves placed in cold water for 10 minutes •1/2 tablespoon lemon juice • 12 fingers biscuits (dipped in mango liqueur or safari) • Mint leaves • Assorted red berries • Icing sugar

Method

Heat half of mango pulp with the sugar and the lemon juice until the mixture boils • Soak the gelatine leaves in cold water for 10 minutes • Soak the finger biscuits in the liqueur • Whip the cream until it becomes stiff and place to one side • Remove the gelatine together with a little water and place into the warm mango mixture • Once the gelatine has dissolved place the mixture in the fridge for 15 minutes • Carefully stir the cream and the rest of the mango pulp into the gelatine-mango mixture • Place everything in a bowl and arrange the biscuits on the top • Place in the fridge for at least two hours • Remove from the fridge and heat the outside of the bowl in a little hot water to loosen the bavarois from the bowl • Arrange on a plate and decorate with mint leaves, red berries and sprinkle with icing sugar