Instructions: Grease and line eight small ramekins with cling film.

Mix together the crushed biscuits with the melted butter until well blended and set aside.

For the delice filling put the mango in a processor and whizz until smooth.

Pour in the cream and condensed milk. Still whizzing gradually pour in the lemon juice until the mixture thickens.

Remove the blade and spoon into the ramekins.

Top each ramekin with the biscuit crumb mixture and leave to set in the fridge. Leave for a minimum of 8 hours or ideally overnight. Serve straight from the fridge and turn out nn to glass plates remove the clingfilm and serve with the mango sauce.

To make the fresh mango sauce whizz the mango flesh in the processor with the icing sugar.

If need be thin down with a little water.

This a a very quick light dessert which can be made ahead of time or frozen. If you do not want to make individual ramekins use this recipe to fill an 180mm china dish. Serve straight from the fridge so it is firm garnished perhaps with lemon balm or mint leaves.

Serves 8

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