Step 1

Blend the chopped mango, lime juice and icing sugar in a blender or food processor until smooth. Transfer to a bowl.

Step 2

Combine the gelatine and 1 tablespoon of cold water in a small cup. Stir in 1 tablespoon of boiling water and stir until gelatine is dissolved. Whisk the gelatine mixture and the orange blossom water into the pureed mango mixture.

Step 3

Fold the whipped cream through the puree and then spoon into 6 glasses. Cover with plastic wrap and refrigerate for 4 hours or overnight.

Step 4

Serve topped with diced mango and coconut.