Ingredients:
Sponge Cake - 1/2

For the Mango Mousse Topping:
Papaya - 1/2 cup, pureed
Ice Cubes - 8 to 10
Skimmed Milk Powder - 1 tbsp
Gelatine - 6 tsp, dissolved in hot water
Lemon Juice - 2 tbsp
Mango Essence- a few drops
Artificial Sweetener - to taste
Orange or Yellow Food Colour - optional

Method:
1. For the topping, freeze the papaya puree in ice cube trays.
2. When frozen, crush these cubes and the plain ice cubes in a blender for a few minutes.
3. Dissolve the skimmed milk powder in a little water and add to the above mixture.
4. Blend for a minute.
5. Add gelatine, lemon juice, mango essence, artificial sweetener and orange or yellow food colour.
6. Blend till thick and creamy.
7. Freeze till ready to use.
8. Fold a sheet of greased butter paper into a long strip, and arrange it like a collar around the cake, adding more height.
9. Secure it with a pin.
10. Fill the collar with the mixture.
11. Chill until firm. Remove the collar and serve frozen, if desired.