Mango Pudding

INGREDIENTS:
Alphonso mango pulp – 30 OZ (850 gram)
Knox Unflavored gelatin – 1 pkt
Sweetened condensed milk – 1 Can (13 0z)
Heavy cream – 1 cup
sugar -2 tbsp

Method :
For Whipped Cream:
In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like

For Pudding
Add the gelatin into the 1/2 cup of warm water, stir until dissolve and keep aside.
Mix together the mango pulp, condensed milk and beet well.
Add whipped cream into the mix.
Pour the dissolved gelatin mixture over the mango pulp mix.
Mix well to combine.
Pour the mixture in a glass pan and refrigerate for at least 3 hours.
Your mango pudding is ready.

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