Mango Cream Dessert Recipe

1 ripe mango
45 ml/3 tbsp lemon juice
15 ml/1 tbsp caster (superfine) sugar

425 g/15 oz/1 large can of custard
150 ml double (heavy) cream, whipped
Angelica leaves, to decorate

Method:

Peel the mango and cut all the flesh off the mango stone (pit). Puree in a blender or processor with the lemon juice and sugar. Fold in the custard and half the whipped cream. Spoon into four wine goblets. Decorate each with a swirl of the remaining cream and an angelica leaf. Eat within 2 hours.