2 cups whipping cream
Two thirds cup sugar
Lemon zest of one lemon
6 tbsp lemon juice
In a pot add the whipping cream, sugar and lemon zest.
Cook stirring occasionally until it begins to boil, then stir constantly.
Cook for about 10 minutes stirring constantly.
Then remove from the heat and add the lemon juice and mix well.
Let it rest for about 20 minutes then add about 2 or 3 tbsp mango pulp and mix well.
In a serving bowl or bowls pour some mango pulp then add the Posset, then place in the fridge until it sets.
When ready to serve, add some more mango pulp on top and if desired you can top with mango chunks.