Mango Cream [Mousse]

Yield 1 x 9-inch (3 layers)

Ingredients
1/3 C sugar
2 T gelatin
1 box mango jelly
1/2 C fresh cream
2 mangoes (350g), mashed

Method
1. Dissolve jelly powder and gelatin in 1 C of hot water. Refrigerate until half set.
2. Whip fresh cream till firm and refrigerate until cold.
3. Combine mashed mangoes with half set jelly. Fold into whipped cream. Refrigerate for 15 minutes before assembling cake.