Mango Pudding Two Ways

I look forward to summer in Perth when mangoes are in season. My favourite is the R2E2 variety (name taken from the row and position in the field of the original tree at a Queensland Department of Agriculture and Fisheries research facility).  They are huge, round and beautifully coloured.  Very hard to resist when you see piles of them smelling at you in the market.  I have here two recipes for everyone's favourite mango pudding.  The first one is made of jelly crystals, milk and evaporated milk.  The second one is made of gelatine powder and coconut milk.  Try both.  They are lovely and refreshing anytime of the day, and perfect for friends after a summer barbeque.

      Mango Pudding with Jelly Crystals

Makes 6

INGREDIENTS

• 2 packets of mango flavoured jelly (85g / 3oz each)
• 175ml / 10 fl oz milk
• 85ml / 3 fl oz evaporated milk
• 2 large ripe mangoes

METHOD

1. Puree the mangoes in a food processor.  Reserve a few cut pieces for garnishing.
2. Add jelly crystals to 225ml / 7.6 fl oz hot water in a large bowl and mix well until dissolved and smooth.  Pour 110ml / 3.7 fl oz cold water into the mixture and stir again.
3. Pour in milk and evaporated milk.  Mix well.
4. Add the pureed mango to the mixture and stir well.
5. Divide up the mixture equally into 6 dessert glasses with a ladle.  Chill in the refrigerator for a few hours until set.
6. To serve, top each pudding with reserved mango pieces.
7. Drizzle some evaporated milk on top (optional).

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Mango Pudding with Coconut Milk

Makes 6

INGREDIENTS

• 3 teaspoons gelatine powder
• ⅓ cup sugar
• 1 cup good quality coconut milk
• 2 large ripe mangoes

METHOD

1. Puree the mangoes in a food processor.  Reserve a few cut pieces for garnishing.
2. Measure out and place gelatine powder in a small dish.
3. In a small saucepan, bring ½ cup of water to a boil.  Remove from heat.  While stirring the water with a fork, sprinkle the gelatine power over the surface of the water.  Stir briskly to ensure the gelatine is completely dissolved with no lumps.
4. Add the sugar to the mixture and stir to dissolve.
5. Add this mixture to the pureed mango in the food processor.  Tip in the coconut milk.  Blitz until ingredients are combined.
6. Pour the mixture equally into 6 dessert glasses.  Chill in the refrigerator for a few hours until set.
7. To serve, top each pudding with reserved mango pieces and some fresh berries, if like.