Ingredients

2 cups heavy cream

1 cup milk

⅓ cup sugar

1 cup mango purée

1 tsp grated fresh ginger

2½ tsp gelatin

Instructions

Bloom gelatin.

Heat cream, milk, sugar, ginger, and mango.

Stir in gelatin.

Pour into molds.

Refrigerate 4–6 hours.

Garnish with diced mango.