Sprinkle 2 tsp gelatin over 1/4 cup water and let sit
1
Heat for 20-30 seconds - gelatin should have dissolved.
2
Whip 2 cups of cream till soft peaks form then add 1/3 cup sugar
3
Add in 1 1/2 - 1 3/4 cup mango purée and 1/2 tsp cardamom powder
4
Fold if needed to evenly combine
5
Transfer to a clean dish and refrigerate for at least four hours
6
Decorate and serve!
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