Ingredients:
300g fresh mango flesh (use ripped fruits)
200g yogurt (I used apple-pamelo flavour)
2 tbsp sugar
2 tbsp gelatin powder (see note)
4 tbsp water
½ - 1 fresh mango for topping (cut into small cubes)
Method:
1) Measure water into a bowl and sprinkle in the gelatin (without stirring). Set aside to allow the gelatin grains to swell (10 mins) before setting the bowl over a pot of simmering hot water. Stir with a spoon and once the gelatin melts, remove the bowl from the pot and set aside to cool to room temperature.
2) Blend mangoes with yogurt and sugar till smooth. Add in the gelatin solution, mix well.
3) Pour the mixture in cups or moulds and add in fresh mango cubes. Tap the cups/moulds lightly on a table top to get rid of any trapped air bubbles. Cover with cling wrap and leave to chill in the fridge for at least 4 hours or till the pudding is set. Serve immediately once remove from fridge.
Note:
1) As D prefers a firmer texture, so I added slightly more gelatin powder, reduce to 1-½ tbsp if you like it softer.
2) Besides mango cubes, you may also use other fruits as topping.
3) Total I used 3 mangoes and about 1-½ small tubs of yogurt, made 5 small cups.
http://angelcookbakelove.blogspot.sg/2010/05/mango-yogurt-pudding.html
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