Wednesday, 29 June 2016 13:15 PM BST
Recipes from Wimbledon: Mango shots

Mango shots

60g caster sugar
1 gelatine leaf
480g fresh double cream
Half a mango

Mango coulis:
Half a mango
50g caster sugar
50ml water

Chantilly cream:
Tube vanilla paste
400g fresh double cream
10g icing sugar

1. To make the coulis heat the water, caster sugar and roughly chopped mango, bring to the boil, take it off the heat and blend. Pass the mixture through a sieve and reserve the liquid.

2. Soften the gelatine in cold water.

3. Dissolve the sugar with the cream and slowly bring to the boil in a small pan, add the coulis to the cream mix then stir the softened gelatine through thoroughly. Pour the mixture into glasses and set in the fridge overnight.

4. Peel the mango and cut in half. Roughly chop one half and reserve the other cut into 10 mm cubes for the garnish.

5. To make the Chantilly cream, first whip the cream, vanilla paste and icing sugar together to a soft peak. Put the mixture into a piping bag and pipe into the shot glass, garnish with the cubes of mango.

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