heavy whipping cream
whipped until stiff
shelled, roasted, ground
Place water in a small saucepan; sprinkle with gelatin.
Allow to soften for five minutes; cook over low heat until dissolved.
Peel and pit mangoes.
Purée flesh in a blender or food processor.
You should have 3½ cups puree.
Place mango in a large bowl; add sugar, lemon juice and dissolved gelatin.
Stir until the sugar dissolves.
Fold whipped cream into mango mixture.
Place bowl in freezer until mixture is half frozen; about one hour.
Remove from freezer; beat until smooth.
Pack into individual bowls or molds; return to freezer and freeze until about half frozen but still creamy.
Garnish with plenty or ground roasted pistachio nuts.