It is Mango season in Australia and this has been one of my old favourites. I got hooked on this dessert at Chinese restaurants and a couple of years ago I decided to make my own.I went searching on the internet for a recipe and there were plenty. Some had mango ice cream and others egg and condensed milk, so I resorted to selecting different ingredients from various recipes and started experimenting until I settled on this one. It is so light and full of mango flavour, just the right consistency for my taste buds.
Preparation time: 15 minutes
Makes it at least 6 hours prior or day before. For quick setting place in freezer for 30 minutes then move to fridge.
Note: For a vegan option, substitute evaporated milk with coconut or almond milk
2 medium size mangoes
1 mango diced into 1 cm cubes
1 packet mango jelly
250 ml light evaporated milk
200 ml hot water
Blueberries, strawberries and mango for decoration (optional)
Remove flesh from mangoes and blend until smooth. add evaporated milk and blend. In a separate bowl dissolve jelly in hot water, mix well. Add mango mixture on top and mix. Add diced mango and mix. Pour into individual cups or one big bowl. Refrigerate until set. Decorate with fresh mango slices, blueberries and strawberries.
Serve extra evaporated milk on the side to be poured on top to taste.