MANGO PUDDING

“Behave so the aroma of your actions may enhance the general sweetness of the atmosphere.” - Henry David Thoreau
 
I am in Perth for work again and the weather here has been terrible. Wind, rain and cold. So much for the sunny West and the Spring Equinox! To be fair, the weather here is usually warmer and milder, but chance would have it that the weather is terrible when I visit.
 
I had a wonderful dessert at the hotel tonight and the reason I wanted to try it is because we make it at home and it is delicious and quite light. I was not disappointed with my dessert at the restaurant, however, it was nothing compared to the home-made variety.
 
Mango Pudding
 
Ingredients
4 small bowls
1 large, ripe, sweet mango
1 packet of instant mango jelly (orange will do if you can’t find mango)
A few drops of vanilla essence
Juice of half a lime
250ml of hot water
4 tablespoons of a quality full cream vanilla ice-cream
 
Method

Peel mango and cut one slice, reserving it for decoration.
Remove flesh from the mango and place into a blender, blending on low speed for 30 seconds.
In a 500 ml glass measuring jug, add the packet of mango jelly and 250ml of hot water and stir well until the mixture dissolves completely.
Add 4 tablespoons of full cream vanilla ice-cream to the jelly mixture and stir the mixture until the ice cream melts.
Add the mango pulp and stir through, adding the lime juice and vanilla essence.
Pour the mixture into four bowls, gently tapping on the bench to remove bubbles.
Cover with plastic wrap and refrigerate for at least three hours to set. The mango pudding is set when it is no longer runny and a bit springy.
Serve the mango pudding decorated with slices of mango, a dollop of cream and mint leaves.
 
This post is part od the Food Friday meme,
and also part of the Food Trip Friday meme.