- Step 1
Line a 2L (8-cup) capacity pudding basin with 2 layers of plastic wrap, allowing the sides to overhang.
- Step 2
Use a balloon whisk to whisk together the sweetened condensed milk and coconut milk powder in a large bowl. Add the cream and chopped mango, and whisk until well combined. Pour the cream mixture into the lined basin. Cover the surface with the overhanging plastic wrap and place in the freezer for 8 hours or until firm.
- Step 3
Place a serving platter in the freezer. Dip the basin in hot water for 1 minute to loosen the ice-cream. Turn pudding onto platter and place in the freezer for 20 minutes or until firm.
- Step 4
Top the pudding with the mango slices and sesame snap shards. Serve immediately.
Time plan tip: Prepare this recipe to the end of step 2 up to 1 week ahead. Continue from step 3, 30 minutes before serving.
Freezing tip: At the end of step 2, freeze, covered, for up to three months. Continue from step 3. Allow 8 hours and 20 minutes freezing time.
You will need 1 large mango to get 360g mango flesh.