1 can evaporated milk
2 packs all-purpose cream
1-2 Tablespoons caster sugar (white sugar)
2 packs Alsa (unflavored gelatin)
½ teaspoon vanilla
2 pcs. ripe mangoes, sliced thinly
3 Tablespoons caster sugar (white sugar)
5 Tablespoons water
Soak the gelatin in 6 tablespoons warm water until spongy. Whisk into the cream mixture and heat gently until the gelatin has dissolved.
Pour into four lightly greased 150 ml moulds and refrigerate until set.
Peel and slice the mangoes thinly and arrange on top of the hardened gelatin. Put sugar and water in a pan and heat slowly until the sugar dissolves. Let it cool and pour mixture over the mangoes. Serve cold.