Two-color and two-flavored dessert with an extremely refreshing mango flavor with cream. Simple preparation, all you need is a little creativity to set the cup at the right angle and we have an extraordinary dessert that will delight your guests 🙂

Ingredients: (12 servings in 60ml dessert glass)

1 big ripe mango, peeled and cut into cubes
½ can of condensed milk
200 ml heavy cream
1 teaspoon vanilla extract
2 tablespoons of gelatin powder
¼ cup hot water
raspberries and sprigs of rosemary for garnish

Procedure:

Place the mangoes in a blender or a food processor. Pulse until you reach the desired consistency. Set aside. Whip the cream until soft peaks. Once cream reaches soft peaks, add the condensed milk. Divide the mixture into two. Add the mango puree into a one bowl. Add vanilla extract into the other bowl. Heat the water in a medium heat. Bring to a boil. Melt the gelatine and stir vigorously until it completely dissolved. Divide the gelatine into two seperate bowls (mango mixture and cream)and mix individually. Place shot glasses inside openings of muffin pan and tilt on the edges. Fill the glasses ½ way of the cream mixture, place in the refrigerator for 30 minutes to set. When cream is set, pour in the mango mixture. Refrigerate for another half hour. Garnish with raspberries and sprigs of rosemary 🙂

Enjoy!