Saturday, June 21, 2008
With its decorative whipped cream and fresh fruit topping, this easy mango dessert is the perfect conclusion to a special family meal or dinner party, especially since it can be made up to 1 day ahead and kept, covered, in the refrigerator. Recipe serves 4.
2 x 5 1/2 ounce (170 g) cans mango pulp
2 tablespoons icing sugar
2 teaspoons dark rum
1/4 teaspoon ground cinnamon
1/2 pint (300 ml) carton thickened cream
1. Combine mango, sifted icing sugar, rum and cinnamon in medium bowl. Beat cream in small bowl with electric mixer until firm peaks form.
2. Reserve 1/3 cup whipped cream for decoration. Fold remaining cream into mango mixture; mix well, pour into 4 serving glasses, cover, refrigerate 30 minutes.
3. Decorate with the reserved cream and fresh fruit.