Layered mango custard

• Custard1 ½ tbsp
• Whipping Cream3 Cups
• Milk3 Cups
• Sugar1/3 cup
• Water6 tablespoons
• Vanilla Extract1 ½ tbsp
• MintGarnish
• MangoGarnish
• MangoTopping
• Water5 tablespoons
• SugarTo taste

Instructions

1. 1

   For the pudding custard Combine water and gelatin in a bowl Let it rest for about 7-10 minutes Combine cream, milk and sugar and heat for a few minutes until all the sugar melts.

2. 2

   Do not boil.

3. 3

   Take it off the stovetop and let it rest for about 5 minutes Add gelatin mixture and stir.

4. 4

   Add vanilla essence.

5. 5

   Pour mixture into small glasses at an angle.

6. 6

   It's really rich so the smaller glasses will help reduce the serving.

7. 7

   Transfer to refrigerator to chill for a minimum of 4 hours. ( I kept mine in the refrigerator overnight) Please don't put it in the freezer.

8. 8

   For the mango puree When you're ready to add the mango purée to the top of the pudding, you can then start the process of preparing the puree Using a blender or hand help mixer, purée mango chunks/slices Strain purée for a finer consistency You can use puree as is or you can add some sugar for a little more sweetness To make the puree like pudding Add sugar to puree Transfer to a stove top and stir until sugar is dissolved.

9. 9

   Remove from stovetop Add gelatin mixture and stir consistently Remove chilled creamy custard from refrigerator and add mango puree mixture to the top of it Chill for a minimum of 2 hours (longer is better) Garnish with mint and small mango pieces and serve