Layered mango custard

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1For the pudding custard.
2. 2Combine water and gelatin in a mixing bowl.
3. 3RestLet it rest for about 7-10 minutes.
4. 4Combine cream, milk and sugar and heat for a few minutes until all the sugar melts. Do not boil.
5. 5Take it off the stovetop and leave it to rest for about 5 minutes.
6. 6Add gelatin mixture and stir. Add vanilla essence.
7. 7Pour mixture into small glasses at an angle. It's really rich so the smaller glasses will help reduce the serving.
8. 8Tip into refrigerator to chill for a minimum of 4 hours. ( I kept mine in the refrigerator overnight) Please don't put it in the freezer.
9. 9For the mango puree.
10. 10When you're ready to add the mango purée to the top of the pudding, you can then start the process of preparing the puree.
11. 11Using a blender or hand help mixer, purée mango chunks/slices.
12. 12Strain purée for a finer consistency.
13. 13You can use puree as is or you can add some sugar for a little more sweetness.
14. 14To make the puree like pudding.
15. 15Add sugar to puree.
16. 16Move to a stove top and stir until sugar is dissolved. Remove from stovetop.
17. 17Add gelatin mixture and stir consistently.
18. 18Remove chilled creamy custard from refrigerator and add mango puree mixture to the top of it.
19. 19RestChill for a minimum of 2 hours (longer is better).
20. 20ServeFinish with mint and small mango pieces and serve.