For the pudding custard Combine water and gelatin in a bowl Let it rest for about 7-10 minutes Combine cream, milk and sugar and heat for a few minutes until all the sugar melts.
2
Do not boil.
3
Take it off the stovetop and let it rest for about 5 minutes Add gelatin mixture and stir.
4
Add vanilla essence.
5
Pour mixture into small glasses at an angle.
6
It's really rich so the smaller glasses will help reduce the serving.
7
Transfer to refrigerator to chill for a minimum of 4 hours. ( I kept mine in the refrigerator overnight) Please don't put it in the freezer.
8
For the mango puree When you're ready to add the mango purée to the top of the pudding, you can then start the process of preparing the puree Using a blender or hand help mixer, purée mango chunks/slices Strain purée for a finer consistency You can use puree as is or you can add some sugar for a little more sweetness To make the puree like pudding Add sugar to puree Transfer to a stove top and stir until sugar is dissolved.
9
Remove from stovetop Add gelatin mixture and stir consistently Remove chilled creamy custard from refrigerator and add mango puree mixture to the top of it Chill for a minimum of 2 hours (longer is better) Garnish with mint and small mango pieces and serve
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