Servings:
8
Preparation time: 20 minutes
Preparation time: 20 minutes
Cooking time: 5 minutes
You
will need
2 x 425g cans mangoes in syrup,
drained reserving syrup
5 teaspoons gelatine powder
100g (1/2 cup) caster sugar
500ml (2 cups) mango nectar
375ml can evaporated milk
Double cream, to serve
Thinly sliced fresh mango (optional),
to serve
Method
- Process the canned mango in a food processor until smooth. Transfer to a large bowl.
- Place 185ml (3/4 cup) of the reserved syrup in a heatproof bowl. Sprinkle with the 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.
- 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.
- Add the gelatine mixture, mango nectar mixture, evaporated milk and remaining mango nectar to the mango puree. Whisk until smooth. Divide among eight 250ml (1-cup) capacity serving glasses. Place in fridge for 6 hours or until set.
- Top with cream and fresh mango, if desired.
0 comments:
Post a Comment