Creamy Mango Pudding

Cut the mango in half, lengthwise, and remove the seeds

Use a melon baller to scoop out 4 balls and set aside for garnish

Carefully remove the remaining pulp, leaving the skin intact

Blend the mango with lime juice and sugar in a blender until smooth

Separately, whip the heavy cream until stiff peaks form

Gently fold the mango mixture into the whipped cream without over-mixing

Pour everything into a serving dish and refrigerate for at least 1 hour or until the edges start to set

Stir gently with a spoon and refrigerate for another 30 minutes to 1 hour, or until slightly chilled

Just before serving, place the pudding in hollowed-out mango skins or individual cups

Garnish with lime zest and melon balls

Serve immediately

Serves 4-6 portions.