Mango pudding ingredients
1. Diced mangoes and puree them, reserving some to line bottom of mould.
2. Measure cream, water and puree make sure they make up to 550ml (I used half cream half water). The amount of water depends on your gelling agent please adjust accordingly.
3. Dissolve the vege-gel/gelatin in 200ml of the liquid in 2 above. Add to 2 above and heat to near boiling point in a saucepan (make sure all gel has dissolved), stirring all the time. Add sugar and lemon juice to taste.
4. Cool quickly and pour into moulds lined with the reserved diced mangoes. Cool completely before chilling in fridge.
Verdict: I prefer the texture made with milk and egg.