- 2 x 380 g cans ideal milk
- 5 gelatine leaves
- 2 ripe mangoes
- 1 T icing sugar, sifted
Add the Ideal Milk to a saucepan over a medium to high heat and warm through. Soften the gelatine leaves in a little cool water, then remove and squeeze out the excess water. Stir the gelatine into the warmed Ideal Milk mixture until melted.
Purée the mango and stir in the icing sugar to sweeten. Combine the mango and Ideal Milk mixtures and pour into a mould. Chill until set.
To remove the blancmange from the mould, carefully place the base of the mould into warm water and run the blade of a butter knife around its inside edges. Then, turn upside down onto a plate and remove the mould. Serve chilled.
The caramel taste of the Ideal Milk reminds me of those delicious milky jellies we had as kids. This recipe works equally well with puréed strawberries