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Mango puddings
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Ingredients:
  • 1 800g can sliced mangoes in natural syrup
  • 500ml (2 cups) milk
  • 115g (1/2 cup) caster sugar
  • 4 egg yolks
  • 80ml (1/3 cup) boiling water
  • 12.00 gm powdered gelatine
  • 125ml (1/2 cup) creamy evaporated milk (Nestle Carnation brand), to serve
Instructions:
  • Drain the mangoes, saving 60ml (1/4 cup) of syrup. Roughly chop 2 mangoes and distribute evenly among six 250ml (1-cup) long glasses or serving bowls. Arrange on a tray.
  • In the bowl of a food processor, blend the rest of the mango and syrup until smooth.
  • Gently heat the milk in a medium heavy-based saucepan until it just starts to boil.
  • Combine the sugar and egg yolks in a bowl, whisk with a balloon whisk until thick and pale, then transfer to a large heatproof jug.
  • Slowly pour the hot milk into the mixture while whisking. Then, pour the mixture back into the pan through a strainer. Cook on low heat, stirring with a wooden spoon, for 10 minutes until the mixture lightly coats the back of the spoon. Avoid boiling. Take off the heat and let it sit for 10 minutes to slightly cool.
  • Pour boiling water into a heatproof jug, sprinkle gelatine over it, whisk with a fork until almost dissolved. Let it sit for 5 minutes to cool slightly. Then, stir the gelatine mixture and pureed mango into the custard until well combined.
  • Pour the strained custard over the chopped mango in serving glasses. Cover loosely with plastic wrap and refrigerate for 3 hours or overnight to set.
  • Garnish mango puddings with a drizzle of evaporated milk before serving.

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