Ingredients for Makes 4 servings
1 package (30 g) gelatine instant powder
125 ml (1/2 cup) water
2 ripe mangoes or 230 g mango flesh
250 ml water
3 to 4 tbsp sugar
1 package (70 g) vanilla pudding (no cook)
300 ml low-fat milk
In a small bowl, stir together instant gelatine and 1/2 cup of water. Set aside.
Blend mango until smooth, add the 250 ml of water, stir.
In a saucepan, cook mango puree and sugar.
Add the gelatine, stir until bubbling and gelatine dissolved. Remove from heat, reserve about 8 tbsp for topping later.
Pour into 4 prepared glasses. You can use any glasses you like with tilted position or normal position.
Allow to cool, then chill in the refrigerator until set.
In a bowl, beat together 1 package of vanilla pudding powder and 300 ml low-fat milk.
Beat on high speed until thickened, chill in the refrigerator until ready to serve.
Just before serving, take out mango from refrigerator. Spoon vanilla pudding into each glass and top with the remaining mango juice/puree.