Ravneet Gill’s recipe for little mango pots - The Guardian

Anyone who knows me knows how much I love mango. And what better way to enjoy it than in a creamy dessert? These little pots are easy to make and boast a silky-smooth texture that will leave everyone wanting more. Whether you’re looking for a light and refreshing dessert after a long lunch or a sweet treat to please a party, they are great choice not least because they can be made well in advance. Serve with your favourite biscuits on the side – I love them with ginger biscuits.

Little mango pots

Prep 5 min
Cook 10 min
Set 3 hr+
Serves 6

300ml mango pulp or puree
300ml double cream
50g golden caster sugar
Juice of 2 medium lemons
Biscuits, to serve

Put the mango, double cream and sugar in a medium saucepan, and give it all a good mix. Put the pan on a medium heat and slowly bring the mixture to a boil. The moment it starts to boil, whisk in the lemon juice, boil for 30 seconds more, then take off the heat.

Pour the mango mix into six glasses, chill for at least three hours, or until set, then serve.

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