Friday, May 20, 2005

Recipe file: Mango pudding

3 packets of mango jelly mix (or tropical fruit jelly mix)
1 large tin of mango slices
1 normal sized tin of evaporated milk

1. Drain the tinned mango and keep the syrup or juice separate. Puree the tinned mango in a blender.
2. Dissolve the jelly mix in 500ml of boiling water.
3. Stir the syrup/juice from the mangoes to the jelly mix. Wait for the mix to cool.
4. Stir in the evaporated milk.
5. Put it into the fridge until it sets.

This makes a softer dessert pudding. I like my jelly quite firm and not so sweet, so for personal use (don't go there!) I only use two packets of jelly and plain gelatine, and skimmed milk. The only thing about using skimmed milk is that it curdles a little when you stir it in. It makes no difference to the taste, but it doesn't look as nice.