Mango pudding

Servings: 8
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

1. Process the canned mango in a food processor until smooth. Transfer to a large bowl.
2. 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.
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 among 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.

Source: http://www.taste.com.au/

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