Purée of 2 large ripe mangoes
Whipped Cream 100 ml
Condensed milk 50 ml
Gelatin 1 tbsp. soaked in 3 tbsp. water for 10 to 15 minutes
1. Heat soaked gelatin in a micro-safe bowl at MICRO HIGH power for 15 seconds. Whip cream until thick and holds peaks.
2 Now, mix the condensed milk and mango purée with the whipped cream, along with the dissolved gelatin. Pour into pudding bowls and leave in the refrigerator for 3 hours to set. Before serving, you can decorate with mango slices or chopped cherries.
3 Now, another way to make this mango pudding is to substitute the whipped cream with coconut milk. Though I am yet to try the coconut milk version of this pudding, I’m sure it will taste equally good as coconut milk tends to enhance the flavour of mango. If you happen to try this version, do let me know how it turned out.
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