Spicy Mango Jelly For the mango gelatin 1½ cup water, divided 20 grams unflavored gelatin powder 6 medium mangos. peeled, pitted, and cut into chunks Juice of 3 limes 1 cup sugar For the mango gelatin Lightly grease a jello mold or a silicone bundt pan. In a small microwavable bowl, dissolve the gelatin with ½ cup cold water. Let it rest, it will start to “bloom”. It will take an applesauce-like consistency. Meanwhile, in a blender puree the mangos. In a large saucepan combine the mango puree with lime juice and 1 cup water. Add the sugar and cook at medium heat, stirring occasionally, until it starts to foam, just before starting to boil. Microwave the gelatin, on high, for 30 seconds, or until the gelatin is completely softened into a liquid. Go slowly, it’s best to go in 10 seconds intervals. Stir the dissolved gelatin, into the mango mixture and simmer for a couple of minutes. Turn the heat off and keep stirring. Let it cool slightly. Pour it into the previously greased mold, cover with plastic wrap and refrigerate for 4 hours or until firm.
300g Hob Nobs 150g butter, melted 1 x 397g can condensed milk (we used Nestlé) 3 medium egg 4 limes 300ml double cream Whizz 300g