Created by ImPat on February 13, 2020
Step 1: Place eight dariole moulds (1/2 cup capacity) on a tray.
Step 2: Chop mango flesh and blend until pureed (you will need 3/4 cup).
Step 3: Dissolve sugar in water in a saucepan over a medium heat (mixture should be hot, but don's boil).
Step 4: Remove from heat and sprinkle over gelatine and whisk until dissolved.
Step 5: Gradually whisk in both milks, then egg and mango puree and then divide evenly among moulds and then cover and refrigerate overnight until set.
Step 6: To serve - run a small sharp knife around the inside of each mould and turn out onto serving plates and serve with strawberries and coconut.