Instructions

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. Do not boil. Take it off the stovetop and let it rest for about 5 minutes Add gelatin mixture and stir. Add vanilla essence. Pour mixture into small glasses at an angle. It's really rich so the smaller glasses will help reduce the serving. 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. 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. 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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