Serve – 4
Sprinkle the gelatin over ½ cup water and let it soak.
Take the whipping cream in a bowl. Start whipping it using a hand mixer or whisk. Whip it till you get stiff peaks. Do not over whip otherwise cream will curdle and turn into butter. This risk will not be there if you are using non-dairy whipping cream.
Now heat the mango pulp and sugar over low heat, stirring all the time, till warm. Now add the soaked gelatin and continue stirring till it reaches a coating consistency.
Remove from heat, mix in the lemon juice, pour into the individual glasses and leave to cool. Fold in the whipped cream and mix well. Put the cream in a piping gun or polythene bag and pipe decoratively to cover the mango. Refrigerate for 3-4 hours. Garnish with mango slices, serve chilled.