Mango Pudding

Pastry Crust

1. Measure out 2 cups of plain flour into a mixing bowl, add the salt

2. Cut the butter into cubes and mix it into the flour by gently rubbing it into the flour until it resembles breadcrumbs

3. Add the cold water one tbsp at a time to make a stiff dough. Wrap in cling wrap and refrigerate for 30 mins

4. Roll out the dough onto a flat surface into a 1/4 inch thick layer

5. Place the dough in the baking tray and bake for 20 mins at 180deg C (preheated)

Filling

1. Place the cream and sugar in a pan and bring to a boil

2. Mix cornflour in cold water and add to the cream mixture

3. Add 1 cup of the mango puree and vanilla extract while stirring continuously. Take off the heat and allow mixture to cool

4. Once the mixture is warm, pour it onto the pastry crust carefully until the tray is 3/4 full

5. Place the tray in the fridge to set, approximately 1 hour

6. Once set, pour the remaining mango puree over the top

7. Chill and serve