Mango Pudding

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Ingredients:

• 1 3oz packet vanilla instand pudding

• 1 1/2 cups cold ice water

• 1 14oz can condensed milk

• 2 cups heavy cream

• 3/4 cup + 1/4 cup mango puree (for garnish)

• 3-4 fresh mangos, cut into small cubes

• 4-5 packets of parle g biscuits

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Instructions:

1. In a large bowl, whisk together water and condensed milk until well combined.

2. Add in the pudding mix and whisk for 2 minutes until slightly thicked. Cover the pudding and refrigerate for at least 3 hours, or overnight.

3. Beat whipped cream to soft peaks. Remove the pudding from the fridge and gently fold the cream in to the pudding. Add 3/4 cup mango puree.

4. In your serving dish, add layers of biscuits, cream mixture, and fresh mangos. (You can add more of the mango puree if you’d like).

5. The last layer should be the cream. Garnish with the remaining mango puree and fresh sliced mangos. Refrigerate the pudding for at least 1-2 hours so the cookies have time to soften.

6. Serve cold