2 medium mangoes
2 tablespoons castor sugar (superfine sugar)
1 tablespoon gelatin
3 tablespoons fresh orange juice
300ml (½ pint) cream
extra cream for decoration
dark chocolate (optional)

Puree the mango flesh in a blender -- enough to produce two cups. Sprinkle gelatin on juice, place over hot water to dissolve. Fold the dissolved gelatin and orange juice through the puree.

Whip the cream until it forms soft peaks and fold it gently through the mixture. Pour into attractive glasses. Decorate with whipped cream and chocolate curls (made by grating chocolate which has been kept in a refrigerator). Refrigerate.