Layered Mango Custard

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.

Do not boil.

Take it off the stovetop and let it rest for about 5 minutes

Add gelatin mixture and stir.

Add vanilla essence.

Pour mixture into small glasses at an angle.

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

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.

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.

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