Ingredients

· 1 can mango pulp

· 3 cups whipping cream

· 1 cup granulated sugar

· 6 sachets unflavoured gelatin

· 1 cup hot water

· 4 bowls peaches and mangoes

· Evaporated milk

Method

In a pan, heat the mango pulp and cream over medium heat. Add sugar; stir until sugar dissolves. Completely dissolve the gelatin powder in hot water and then add to the mixture in the pan, whisking until well combined. Remove from heat. Arrange diced mangoes evenly at the bottom of ramekins. Pour in the gelatin-milk-mango mixture over the diced mangoes in the ramekins. Allow to set in the fridge for at least four hours or overnight. Serve with evaporated milk, if desired.