Method:
Dissolve and bring to slight boil gelatine, sugar and 3 c water, let cool
Add 3c water to mango pulp and mix with above mixture, then add whipping cream and mix well
Pour into jelly mold. Chill 3-4 hrs
Yields 43x 4oz cups
Notes: can try pureeing fresh mango
I added tapioca but it all sank to the bottom.
