In a bowl dissolve gelatin in 2 tbsp of water.
Heat water in a frying pan.
Place the bowl over the frying pan and stir until all the gelatin has dissolved.
Turn the flame off and allow the gelatin to cool.
In a mould whip mayonnaise with cream.
Then add all the chopped vegetables, pineapple, mango, white pepper, sugar and gelatin and mix well.
One and half hour before serving refrigerate the salad.
To unmold, place mould in warm water for 3-4 minutes. When it becomes soft, separate the edges with a sharp knife to loosen the salad.
Turn the mould over a serving plater.
Garnish with salad leaves, mango and pineapple salad.
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