Mango Pudding

Ingredients

• 4 small ramekin dishes
• 1 medium sweet mango
• 1 packet instant mango jelly
  (available from Asian supermarkets)
• 250ml hot water
• 4 Tablespoons of a good quality full
• cream vanilla ice cream (melted)

Method

1. Remove flesh from mango and place into a blender, blend on low for 30 seconds.
2. In a 500ml glass measuring jug, add the packet of mango jelly and 250ml of hot water and stir until it dissolves.
3. Add 4 tablespoons of full cream vanilla ice cream to the jelly mixture and stir the mixture until it melts.
4. Once the ice cream has melted add the mango and stir through.
5. Pour the mixture into 4 ramekins, if there are bubbles in the mixture give the ramekin a gentle tap on your kitchen bench.
6. Cover with glad wrap and refrigerate, it takes up to three hours to set depending on how cold your fridge is to set.
7. Mango pudding is set when no longer liquid and a bit springy to touch.

Serve mango pudding on its own or with fruit topped with evaporated milk. This recipe can be doubled or tripled easily. Serves 4