I always think this dessert is great after a hot curry or chilli. I made it yesterday, but didn't have tinned mangoes - I used two fresh mangoes poached in a little fresh orange. They were really good.

Coconut Lime Jellies with a Puree of Mango and Lime
1 x 135 g pack Rowntrees lime-flavour jelly (crystals)
1 x 425 g tin sliced mangoes in syrup (preferably Marks & Spencer)
grated zest and juice of 1 lime
1 x 400 ml tin coconut milk
finely grated zest and juice of 1 lime

First of all, place the jelly cubes in a bowl, add the lime zest and juice and ? pint boiling water. Whisk vigorously to dissolve the jelly.

Then add the tin of coconut milk to the mixture, whisk again and divide the mixture equally between the pudding tins or ramekins*. Cover each one with clingfilm and chill in the fridge for a minimum of 3 hours.

Meanwhile, to make the sauce, drain the tin of sliced mangoes and reserve the syrup. Then, place the mangoes in a mini chopper, processor or blender and whiz to a pur? along with 3 tablespoons of the syrup. After that, transfer to a bowl and stir in the lime zest and juice. To serve the jellies, dip the tins or ramekins very briefly into a small bowl of hot water, then turn the jellies out on to serving plates and drizzle a little mango sauce over and around each one.

*You could make one large jelly pudding, but individual portions look nice (original recipe from the Daily Mail, You Sunday supplement)
Sylvia <Scotland>

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