Ingredients:
Milk powder - 6 tablespoons, 200g Mango pulp, pureed,
Sugar - 150g, 1 large ripe mango chopped, 6 teaspoons carrageenan, softened in warm water, 200ml coconut milk, pomegranate kernels, to garnish.
Procedure:
Combine five cups of water and sugar in a non-stick pan and cook over low heat until sugar dissolves.
Add the carrageenan and continue cooking until completely dissolved in the sugar syrup.
Remove from heat and add the coconut milk, milk powder and pureed mango pulp and mix until well blended. stir in the chopped mango.
Pourinto individual moulds and place in a refrigerator till set.
Garnish with the pomegranate kernels and serve.
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