Mango Pudding

Make up the jelly according to the HOT water directions – do NOT add cold water yet. Leave to cool in the fridge until the container is no longer warm to touch.

When the jelly is cool, add half the cold water it says on the instructions, and top up the level with the evaporated milk (so half and half).

Then remove the flesh from the mangoes and chop into nice edible chunks and place in your molds.

Pour the pudding mixture on top and put into the fridge to set. (I didn’t do this first time round and the chunks splashed everywhere when it came to pouring – DOH!).

The pudding keeps for a few days in the fridge if the molds are covered. This is lovely as a nice summer dessert, when cakes and pies feel too heavy. Also really great for kids.