- Ripe Mango chopped – 2 cup
- Milk – 1 cup
- Condensed milk – 1 cup
- China grass(Agar agar) – 5 gms
- Sugar – 1 tbsp(adjust as per taste)
- Vanilla essence – 1 tsp
- Water – 3-4 tbsp(for soaking china grass)
- Biscuit crumbs -2 cups
- Butter – 3 tbsp
Soak China grass in the water.
Combine biscuit crumbs and butter, press onto the base of a pudding mold. Refrigerate it.
Blend the mango pieces in a blender and make a puree.
In a saucepan melt the soaked china grass stirring frequently.
Take another pan, add mango puree, milk, condensed milk and sugar and mix well. Heat on a low flame. Add vanilla essence.
Heat until it gets really hot but do not boil.
Add the china grass syrup to it, mix well stirring continuously for 2-3 minutes.
Remove from flame and pour in the mold over the biscuit layer.
Refrigerate until set. Decorate with whipped cream and mango cubes.
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