G'day folks,
            Jenny O' and I just had such a comfortable dessert, I'd like to share it around. In this case it was derived from peaches and mango in a tin, but if mangoes are in season, you can use real ones.

Puree the mango up in a blender or food processer. 1-3 mangoes according to how many folks.

Dissolve gelatine in hot water. Davis gelatine comes with full instructions. I use two sachets because Mango is a bit acid and seems to need more gelatine to set it.

When the gelatine is barely warm, pour into mango puree, blend and aerate if the option is available.

Add thickened cream, blend and aerate until of thick-shake consistency with bubbles on the surface.

Pour into parfait dishes or tall glasses and keep in freezer until set. Note that in tall glasses mixture may remain semi liquid for a bit longer. test with a long barbecue skewer.

A special treat is to add freshly chopped mint.

Served chilled on a hot, humid night or after an exciting curry or chilli dish, this is comfort food par-excellence,
                           Your good health,
                            Jack Halyard.