Ingredients:
8oz  – bittersweet chocolate, melted
2 pieces – medium-size ripe mango, peeled
1 tbsp – lime juice
1 250ml – NESTLE All Purpose Cream
2 tbsp – unflavored gelatin
2 tbsp – cold water
1/4 cup – hot water

QUICK & EASY PROCEDURE:
1. Line macaroon tins with paper cups. Spoon 1 tbsp of melted chocolate around
base and sides of paper cups. Set aside to set in the refrigerator.
2. Puree mangoes. Add lime juice and NESTLE All Purpose Cream.
3. Sprinkle gelatin in cold water to bloom, then dissolve in hot water.
4. Whisk prepared  gelatin into the mango mixture. Spoon into set chocolate cups.
Chill for at least 2hours or until firm.