- 80 gram of premium bird’s nest, soaked until soft

- 2 tbsp of unflavored gelatin

- 175 mL of sugar

- 250 mL of hot water

- 750 mL of pureed fresh mangoes

- 250 mL of 2 percent evaporated milk

- 8 ice cubes

- Lime wedges (optional)

- Fresh mango slices for garnish (optional)


1. Put the hot water into a bowl, mix with gelatin and sugar.

2. On another bowl, mix mango puree with evaporated milk and ice cubes.

3. Pour gelatin mixture into mango mixture and stir until ice cubes are melted.

4. Pour the mixture in the jelly mould with the soaked bird’s nest, chill for at least 3 hours.

5. To serve, dip jelly mould briefly in hot water then turn pudding out onto platter. Squeeze on some lime juice, garnish with mango slices if desired and serve.