Mango Pudding

Jelly on a plate!! How wonderful and light.
It took me a while to get this right but I think I’m nearly there.

Portions: 6 moulds / small bowls
Cooking time: 15 mins preparation + 4 hours fridge

What's in it: Mango will give you a proper Vitamin C boost! Coconut milk is a good source of magnesium, calcium, potassium, folic acid and vitamin C.

Ingredients: 1 tin mango pulp 1 small tin coconut cream 1 lime 2 tablespoons icing sugar 9 gelatine sheets 6 jelly moulds or small bowls

Preparation: Mix mango pulp, coconut cream, lime juice and icing sugar in a large bowl. Soak gelatine sheets in cold water in a medium sized microwavable bowl. Remove water, keeping a little bit in the bowl. Heat in the microwave until gelatine has dissolved. This will only take 20-30 seconds, stir in between and don’t overheat! Now the important part: Slowly add COLD TO HOT liquid.  Add a few spoons of the mango mixture to the gelatine and ensure the gelatine dissolves properly. Only when the gelatine has dissolved properly, add the gelatine mixture to the large bowl with the remaining mango mix. Rinse moulds with cold water, pour in mixture using a big spoon. Refrigerate for at least 4 hours before serving. Serve with fresh mango or berries and coconut milk.

For big and small!