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There are thought to be 500 -1000 known varieties of mango and this recipe takes only a little more effort than peeling one, plus a two hour lay-by in the fridge. I've used coconut milk for a lighter healthier version of this traditional creamy recipe, and it makes a refreshing after dinner treat.
Ingredients:
250g mango puree (I used fresh mango and blended it)
250ml coconut milk
125ml boiling water
100g sugar
15g gelatine
Pinch of salt
Optional: Desiccated coconut
Method:
Take out ramekins, bowls or silicone moulds that you wish to use. Cut up the fresh mango and blitz to a smooth puree in a blender.
Place the gelatine and hot water in a bowl, whisking until you have a smooth consistency, then add the sugar and salt and whisk to combine. Stir In the coconut milk and then the mango, mixing until all is incorporated.
Divide between the bowls and then place in the fridge for minimum 2 hours to set. If desired, sprinkle with desiccated coconut to serve.
Enjoy.
Gaby Van Clarke
Water is a source of life and vitality. As we age our bodies are less able to hold water so our skin sags, our bones become brittle, our hair drier, thinner and frizzy.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.