Mango Pudding

Making Mango Pudding

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1. Soak the gelatine leaves in cold water for 5 minutes.

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2. Warm the milk and sugar until the sugar dissolves. Take off the heat, squeeze the gelatine and stir it in until dissolved.

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3. Sieve the mango purée and stir it into the warm milk with the lemon juice.

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4. Pour into six moulds and chill for 4 hours until set.

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5. Serve with the evaporated milk and diced mango.

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Notes for Getting It Right

• Use very ripe mangoes.
• Do not boil the milk.
• Sieve the purée.
• Chill until firm.

What Goes With Mango Pudding

• Fresh mango
• Lychees
• Green tea
• Coconut milk

Keeping and Reheating

Keeps in the fridge for 3 days, covered.

Questions About Mango Pudding

Mango Pudding Nutrition

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.