Mango Pudding
Serves 4
Ingredients
Method
330 g. Mango (Fresh)
15 g. Gelatin (Sheets)
240 ml. Water
100 ml. Cream (Double)
150 ml. Milk (Full Fat)
Soak gelatin sheets in cold water until soft. In a small pot, dissolve sugar in clean water. Then heat the water to 50ºC to 70º C, place Gelatine into the water. Stir until dissolved.
Cut fresh mango in half and then dice the fresh mangos out. Blend well with the gelatine liquid. Blend until smooth.
Blend until smooth. Add milk, cream and mix well. Divide into four containers. Chill until firm.
Before eating, decorate the fresh mango dices.