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1. Prepare jelly following packet instructions, then refrigerate for 2 hours or until set. Scrape jelly surface with a fork to form chunks. Put cream and sugar in a large bowl. Using an electric mixer, whip until soft peaks form.
2. Preheat barbecue grill to high. Cut cheeks off mangoes (reserve centres for another use). Use a spoon to scoop out flesh in 1 piece from each cheek. Spray with oil, add to grill and cook for 3 minutes or until lightly blackened. Cool, then slice finely.
3. Divide ½ the cake crumbs between 4 large glasses. Drizzle sherry over each and top with a little custard, cream mixture, mango and jelly. Repeat layering, finishing with cream mixture. Top each with a mint sprig and dust with extra icing sugar. Serve.