4-5 ripe mangos (use frozen or tinned if not in season)
3 sheets titanium-strength gelatine
375ml evaporated milk
90g caster sugar
Peel the mangoes, roughly chop and puree in a blender or food processor. Pass through a sieve and measure out 500ml fresh mango puree.
Soak the gelatine in a bowl of cold water for about 3 minutes to soften. Mix 300ml of the evaporated milk (keep the rest for serving) with the sugar and 170ml water in a small saucepan and bring to a simmer.
Squeeze any excess water from the gelatine and whisk into the milk mixture until completely dissolved. Remove from the heat, add the mango puree and whisk until well combined.
Pour into small glasses and refrigerate for about 3 hours until set. Serve drizzled with evaporated milk.
Recipe from Adam Liaw’sTwo Asian Kitchens, Ebury Illustrated, RRP $49.95, April 2011