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Mango terrine scented with basil and raspberry coulis

Serves: 2
Ingredients
Mango (preferably Thai) 2 pcs
Basil, finely chopped 50 gm
Water 120 ml
Agar (gelatine) powder 2 tsp
Mint, to garnish a sprig
For the coulis:
Raspberry, frozen 150 gm
Palm sugar 20 gm
Method
For the coulis, blend the raspberry and palm sugar to a smooth texture and keep aside.
Peel the mango and cut into small cubes. Then blend into a fine purée; add some water, if dry.
Heat a heavy bottom pan, add water and mango purée. Stir in agar powder with a whisk and bring to boil. Then add in basil leaf.
Take a medium square container and line it with plastic film leaving about 2cm out of both sides. Transfer mixture into the container. Leave it to set in the fridge for at least 30 mins or until firm to touch.
Remove the mango mixture from fridge, take out of the container, remove plastic and cut into rectangular shapes.
Pour berries coulis into a dessert flat plate, topped in the centre with mango terrine and serve cold, garnished with a sprig of mint.
Per Serving: 122 Calories; 1.1g Fat; 2g Protein; 12g Carbohydrate; 93g Dietary Fibre; 10mg Cholesterol; 120mg Sodium