Milk - 1 cup evaporated
Sugar - half cup
Gelatin - 1 tbs
Water - 200 ml
Mango essence - few drops (optional)
Mint leaves - for garnish(optional)
Icing sugar - for garnish (optional)
Peel the outer layer of the riped mango and cut into small pieces and
grind well without adding water.
Add the mango puree, milk and sugar into a bowl. Mix well.
Dissolve the gelatin in 200 ml hot water thoroughly.
Add the gelatin mixture and mango essence to the mango mixture and stir.
Divide the mixture between 5 moulds and refrigerate it for an hour.
The pudding should look set and jiggle when shaken.
To unmould- dip the bases of moulds in warm water,
run a knife blade to free the pudding from the sides (like take idly from the idly plate),
shake gently and upturn onto a plate.