Mango Gelatin Dessert

1 Lightly oil a 21cm diameter mold with oil

Sprinkle the gelatin over 1/4 cup water and let it sit for a few minutes

Heat it to medium heat in a bain-marie, stirring until dissolved

2 Blend the mango with the remaining water in a blender until smooth

4 Strain this puree through a sieve and mix with half of the sugar

Set aside five cups (reserve the rest) and combine the gelatin and heavy cream

5 Pour into the mold, cover with plastic wrap, and refrigerate until firm

6 Mix the reserved mango puree with the remaining sugar and refrigerate

Unmold the gelatin and serve with the puree.