New to Van Clarke? Subscribe to our newsletter for 15% off your first order. Start your haircare journey today.
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
This moist fluffy cake is so quick and easy, it's often the first thing French children are taught to bake. Popular across the Mediterranean this Greek yoghurt version helps with the light airy texture. You can also mix everything into one pot so there's very little clearing up after, and the aroma of fresh baking with vanilla wafting through the house gives a warm homely feel, said Michael!
