Postre de mango y pandan

Ingredientes

• 5 cups water
• 1 pouch green jelly powder (gulaman) (- Gelatin may also be used (see Note 1))
• 3/4 cup granulated sugar
• 1 can (14oz) sweetened condensed milk
• 1 teaspoon pandan flavor (- or use pandan (screwpine) leaves -See Note 2)
• 3 pieces ripe mangoes

Preparación

1. 1

   In a pot, add water and dissolve the jelly powder or gulaman and the sugar. Mix well. Add the pandan essence and bring it to boil while stirring constantly.

2. 2

   Remove pot from heat once it starts to boil and the jelly powder and sugar are completely dissolved.

3. 3

   Pour into a square pan and let cool to set. You may place it in the fridge to fasten the process. Once ready, cut the gelatin into cubes.

4. 4

   Slice the mangoes on each side, avoiding the pit. Run the tip of the knife through the flesh but not the skin, several times first vertically, then diagonally to create cubes. Take a spoon and scoop the flesh out of the skin. Transfer the mango ci=ubes in a bowl.

5. 5

   Scoop about 2-3 tablespoons of condensed milk on 6 dessert glasses or bowls. Divide the pandan jelly to the six glasses. Do the same with the mangoes.

6. 6

   Chill for at least an hour before serving.