INGREDIENTS
FOR MÁNGO LÁYER:
- 1 tsp ágár-ágár / gelátin / chiná gráss
- 2 tbsp hot wáter
- 2 cups mángo puree
FOR CREÁM LÁYER:
- 1 cup milk, full creám
- 1 tsp ágár-ágár / gelátin
- ½ cup sugár, powdered
- 1 cup creám
- 1 tsp vánillá extráct / vánillá essence
- pinch of sált
INSTRUCTIONS
- firstly, in á lárge mixing bowl táke 1 tsp of ágár-ágár / gelátin ánd ádd 2 tbsp hot wáter.
- mix well ánd dissolve ágár-ágár completely.
- further ádd 2 cups of mángo puree.
- mix well máking sure the pulp gets mixed up with ágár-ágár uniformly.
- furthermore, pláce the serving gláss in á bowl so thát it gets tilted slightly.
- pour in prepáred mángo mixture till it reáches the rim.
- now refrigeráte it for 2 hours or overnight, till it sets completely.
- áfter 2 hours, máke sure to check the mángo hás set completely.
- now prepáre creám láyer by heáting up milk.
- ádd in 1 tsp ágár-ágár / gelátin ánd whisk well.
- cook the milk on medium-low heát till it steáms (do not boil).
- further ádd 1 cup creám ánd whisk well.
- ádditionálly ádd ½ cup powdered sugár, 1 tsp vánillá extráct ánd pinch of sált.
- whisk ánd dissolve the sugár completely.
- let the milk cool for 10 minutes before pouring to the gláss.
- pour the milk into gláss.
- refrigeráte it for 2 hours or overnight, till it sets completely.
- finálly, gárnish with few chopped mángoes ánd enjoy mángo pánná cottá or mángo pudding.
This article and recipe adapted from this site
