Step 1

Dissolve gelatine in hot water. Add to the mango puree and mix well.

Step 2

Whip heavy cream with an electric mixer until medium peaks - about 3 minutes. And if you want to sweeten it up more, add in a little powdered sugar with the heavy cream.

Step 3

Fold mango-gelatin mixture into the whipped heavy cream in 3 batches.

Step 4

Transfer into serving glasses and chill in the fridge for 2 hours.

Step 5

Serve with cubed mango and coconut flakes on top.