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Cuisine Magazine Recipes

Mango pudding

Posted on : 01-06-2016

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Ingredients

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

Step 1

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

Step 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.

Step 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.

Step 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.

Step 5

Top with cream and fresh mango, if desired. 

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