This creamy mango pudding is so yummy that one is never enough! Make this quick and easy recipe ahead of time, pop it in the freezer for a couple of hours and you've got a sweet and sensational dessert everyone will love.
- 1½ tbsp powdered gelatine
- 165 g (¾ cup) caster sugar
- 250 ml boiling water
- 1 litre mango ice-cream, softened
- 75 ml evaporated milk
- 1 cup crushed ice
- 1 large mango, flesh diced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Freezing time 2 hours
Stir the gelatine and sugar into the boiling water until thick and syrupy. Pour into a bowl. Stir in the ice-cream, evaporated milk, crushed ice and diced mango. Ladle into serving bowls or glasses and refrigerate for about 2 hours until set.