Mango Rose Pots

Crush 250g ginger nut biscuits, mix with 100g melted butter, and press 2 tbsp into each bowl; chill for 30 mins.
Whisk 10g gelatin into 300ml cold water, heat until nearly boiling.
Add 850g mango pulp, whisk well, and pour over the biscuit base; chill for at least 3 hrs or overnight.
Crush seeds from 6 green cardamoms, add to 450ml whipping cream with 1 tbsp rose water and 4 tbsp icing sugar.
Whisk until soft peaks form, then pipe or spoon cream on top; clean edges.
Garnish with chopped pistachios and rose petals if using; store in fridge up to 3–4 days.

Ingredients