Mango Ice Cream Bombe

How to prepare

1. Line an 8 cup capacity pudding basin with a double layer of plastic wrap, allowing the sides to overhang.
2. Whisk together the NESTLÉ Sweetened Condensed Milk and the MAGGI Coconut Milk Powder in a large bowl. Fold in the lightly whipped cream and the chopped mango. Turn mixture into the prepared basin. Cover with the overhanging plastic wrap and freeze for 7-8 hours, until firm.
3. Dip the basin in hot water to loosen the ice cream from the sides. Turn pudding on to a serving platter, return to the freezer to firm up. Garnish with mango slices and serve immediately.