425 g/15 oz/1 large can of custard
150 ml double (heavy) cream, whipped
Angelica leaves, to decorate
Peel the mango and cut all the flesh off
the mango stone (pit). Puree in a blender or processor with the lemon
juice and sugar. Fold in the custard and half the whipped cream. Spoon
into four wine goblets. Decorate each with a swirl of the remaining
cream and an angelica leaf. Eat within 2 hours.