Serves: 6       Prep time: 10 minutes     Cook time: 5 minutes

Setting time: Overnight or at least 5 hours

Ingredients:

• 3 x large ripe mangoes
• 4 x sheets of gelatin (Chefs choice - titanium grade)
• ½ cup sugar
• 1 cup water
• ½ lemon
• 1 tbsp oil

Method:

1. Slice the mangoes in half, scoop out the mango flesh and cut around the mango seed. Place the mango fruit into a blender or processor. Puree until smooth.
2. Transfer the pureed mango into a large pot, add the water, the sugar and whisk together to combine. Turn the heat onto high and bring to a simmer.
3. Meanwhile soak the gelatin sheets in cold water for a few minutes. Squeeze them out then place into the hot pot of mango puree mixture.
4. Remove the pot of mango puree from the heat and stir through well, until they have completely softened and dissolved into the mixture.
5. Prepare a cake form, a bundt cake form, or anything that you’d like to set the mango jelly in. Lightly coat it in any light flavoured oil with a kitchen brush.
6. Pour the warm mixture into the form and place into the fridge to set for at least 4 hours or overnight.
7. Once firm and set, turn upside down and use a small spatula or butter knife to help lift it out of the form.
8. Slice and enjoy cold as a refreshing summer dessert!

Recipe and photos by Anastasia Zolotarev. Click here to see her blog.