Put the milk, heavy cream, and granulated sugar in a saucepan and heat over low heat. Don't let it boil.
When the sugar has dissolved, remove from the heat and add the gelatin. Dissolve and mix well.
Add the mango purée in small batches and mix well. (Leave 30 ml aside for the topping.)
Pour it into cups, and leave in the fridge for 30 minutes to chill and set.
Whip some heavy cream (not listed) until soft peaks form, and top your custard cups with it. Then top with the mango purée you set aside.
User "Charameruko" added tapioca.
User "Kyu-three" added cute decorations. It looks pretty enough to sell!
User "yuin" made it with kanten and said that it was very tasty.
Story Behind this Recipe
I wanted to use up some leftover mango purée I had in my freezer, so I made this.
I made this with frozen mango purée. It can also be made by blending mangoes in a blender, although it will have a smoother texture if you use a hand mixer. The mango purée topping brings out the rich flavour, giving the custard a tasty finish.