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Unit 207A / 12-14 Solent Circuit, Baulkham Hills, NSW 2153

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Mango Pudding

Preparation Time: 20 minutes

Serves: 8

Mangopudding 

 

Ingredients

Method

  1. Process the canned mango in a food processor until smooth. Transfer to large bowl.
  2. Place 185ml (3/4 cup) of the reserved syrup in a heatproof bowl.  Sprinkle with gelatine.  Place the bowl in a small saucepan.  Add enough boiling water to the pan to come halfway up the side of the bowl. Whisk the mixture with a fork until the gelatine      
        dissolves.
  3. Place the sugar and 185ml (3/4 cup) of the mango nectar in a medium saucepan over medium-low heat. Cook, stirring, for 3 minutes or until the sugar dissolves. Set aside to cool.
  4. Add the gelatine mixture, mango nectar mixture, evaporated milk and remaining mango nectar to the mango puree.  Whisk until smooth.  Divide amonth eight 250ml (1 cup) capacity serving glasses. Place in fridge for 6 hours or until set.
  5. Top with cream and fresh mango, if desired.