Ingredients:

• gelatin – 1 tbsp
• eggs – 3, separated
• castor Sugar – 1 cup
• Milk – 3/4 cup
• cornflour – 2 tsp
• vanilla essence – 1/2 tsp
• Mango pulp – 1 cup
• double Cream – 1 cup
• Mango – 1 sliced

Method:

1. Soak gelatin in 3 tbsp of water.
2. Beat the yolks with 3/4 cup sugar till light and creamy.
3. Mix corn flour with milk and pour over the egg yolks.
4. Mix well and cook and stir on a low flame till the custard begins to boil.
5. Dissolve the gelatin over a low flame (avoid boiling) and add to the custard.
6. Add essence and allow the custard to cool.
7. Mix the mango pulp with the custard.
8. Whip the cream over a bowl of ice till thick.
9. Reserve one and a half of the whipped cream for toping and gently mix the rest with the mango custard.
10. Beat the egg whites till stiff. Add the remaining sugar, little at a time, beating well after each addition.
11. Gently fold the whites into the custard.
12. Pour in a pudding bowl and leave in the refrigerator to set.
13. Serve decorated with the reserved cream and mango slices.