Mango Pudding

This was a fun one to put together, and I got a bit of help from Gillian who was staying with us for a few nights. We had a friend who's coeliac, and we searched for a recipe that she could also enjoy. I would recommend making this dessert the day before, so that it will set overnight.

2 gelatine leaves (4.5g) or 1 1/2 teaspoons powdered gelatine
3 tablespoons cream
115g (1/2 cup) caster sugar
375g mango flesh, pureed (about 1-2 mangoes)
3 tablespoons natural yoghurt
1 1/2 teaspoons lime juice
1 mango, peeled, stoned and diced

Soak the gelatine leave in cold water or gradually sprinkle powder over 1 1/2 tablespoons water in a medium-sized bowl. Place the cream, sugar and soaked gelatine in a small saucepan over medium heat and stir until the sugar has dissolved. Remove from the heat and allow to cool for 2 minutes.

Stir in the mango puree, yoghurt and lime juice and whisk gently to combine. Pour the mixture into four 180ml bowls, cover and refrigerate for 4 hours to set. Serve the individual puddings topped with the diced mango.

Serves 4.

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