|1||Whip the cream in the bowl, using the egg whisk (see p. 45). Set aside in a large bowl.|
|2||Peel and chop the mangoes and place in the main bowl, fitted with the main blade. Blend for one minute, then add the icing sugar and blend for a further minute. Set aside. Soak the gelatine sheets in cold water for at least 10 minutes.|
|3||Drain thoroughly. Heat the lime juice and add the gelatine. As soon as it has melted, pour into the bowl with the mango. Pulse 3 times.|
|4||Transfer to a dish and place in the freezer compartment until it starts to have a firmer consistency.|
Gently fold this mixture into the whipped cream using a spatula.
|5||Chill in the refrigerator for 2 hours before serving. Serve with slices of kiwi fruit.|