Mango Pulp: of 2 large mangoes
Condensed milk: 1/2 tin
Set curd: 200ml
(Tip: incase there is water in the curd, hang it in a sieve or a muslin cloth)
Gelatin (optional): 1 tbsp
(Tip: if you want a properly set pudding, gelatin’s the way to go)
Cut mangoes: 1 cup
(Tip: You can layer the bottom of the tray, spread it on the top or serve it alongside the pudding)
Passion fruit preserve
To prepare the pudding:
– Pour the mango pulp and condensed milk into a blender.
– Blend until smooth and well combined
– Fold in the curd into the mix (Tip: add gelatin if required)
– Pour into a tray and place it to set in a fridge.
(Tip: Serve chilled with the chopped up mangoes, passion fruit preserve (I used the PLANTERS TREASURE passion fruit preserve) and some chopped mint)