Mango fool


Ingredients 5
Servings 8
Time

Ingredients

  • 410
    g
    sliced mangoes
  • 160
    g
    apricot jelly powder
  • 250
    ml
    boiling water
  • 250
    ml
    cold water
  • 410
    g
    Nestlé Ideal Evaporated Milk, chilled
 

Method

 
Place mangoes in a food processor with half their juice and process until smooth. (Reserve a few mango pieces for decorating). Dissolve jelly in boiling water, add cold water and refrigerate until just beginning to set. Whip evaporated milk until thick and fold in jelly and mango purée. Pour the mixture into four lightly oiled moulds, cover with plastic wrap and refrigerate for 4 hours, or until set. TO SERVE: Quickly dip the moulds into a bowl of warm water, then loosen the top with a knife, if necessary, before carefully tipping out onto a plate. Decorate with mango pieces and sprinkle with remaining mango juice.
 

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