500 ml milk1 c mango puree4 TB sugar2 TB custard powderSmall tin of granadilla pulp
Bring 400ml of milk to a boil and add the sugar. (Keep stirring whilst it boils) In a separate bowl combine 100ml milk and the custard powder and mix well,ensuring there are no lumps.Once smooth add to the milk and sugar mix. Beat well until mixture thickens and is lump-free. Set in tall tumblers or bowls by adding custard to the bottom and then the nango puree. End with a layer of custard. Decorate with the granadilla pulp and leave to set in fridge. Serve chilled.
INFO & TIPS
You can omit granadilla and decorate with crushed almonds