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Foodilicious "Cooks@Work"
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250ml low-fat milk
250g mango, diced
200 ml water
50g fine sugar
1 ½ tbsp gelatine powder(halal)
4 tbsp water
Soften gelatine in 4 tbsp water in a small bowl. Let it sit in larger bowl of hot water, stir till gelatine powder dissolve well.
Peel Mango. Dice flesh and put into blender to blend with water. Strain to remove stringy fibers.
Dissolve sugar in milk over low heat. Cool.
Stir mango puree with gelatine, add in milk and stir till well mixed.
Pour into 6 jelly molds or glasses.
Chill in fridge overnight.
Posted in: Desserts
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