Eggless Mango Posset

Place the powdered gelatin in a small bowl, sprinkle over 2 tbsp cold water, and let it bloom for 5 minutes.

While the gelatin blooms, peel the mangoes, cut the flesh away from the pit, and puree in a blender until completely smooth.

In a medium saucepan, combine the heavy cream and sugar (if using). Heat over medium‑low heat, stirring gently, until just warm – do not boil.

Remove the saucepan from the heat and stir in the bloomed gelatin until fully dissolved and the mixture is uniform.

Add the mango purée to the cream‑gelatin mixture, whisking until the colour is evenly incorporated.

Taste the mixture and adjust sweetness if needed, adding a little more sugar or a splash of mango juice.

Divide the posset mixture into two serving glasses or ramekins, smoothing the tops with a spatula.

Cover each serving with plastic wrap and refrigerate for at least 2 hours, or until set and firm to the touch.

Before serving, garnish each posset with a fresh mint leaf and, if desired, a thin slice of mango for visual appeal.

Serve chilled and enjoy the pure mango flavor.