Mango Pudding

Method

Peel and stone the mangoes, then blend 400g of the mango flesh with 150ml water until completely smooth and strain through a fine sieve. Dice the remaining 100g of mango and set aside. In a saucepan, dissolve the agar agar powder in 150ml water by heating gently whilst stirring continuously for 2-3 minutes until fully dissolved. Add the sugar, cornflour mixed with a little cold water, and salt, stirring constantly until the mixture thickens slightly. Remove from heat and allow to cool for 5 minutes, then stir in the mango puree and evaporated milk until well combined. Pour the mixture into four individual moulds or a larger dish, scatter the diced mango pieces throughout, and refrigerate for at least 2 hours until set firmly. Unmould or serve chilled directly from the dish.