1 can of Alphonso mango puree (1 pound can)
1 1/2 litres 18 % cream
1/3 c. sugar
1 - 20 oz. can diced papaya or tropical fruit or a mixture of both.
Whisk mango puree, creams and sugar together. Stir well. Add can of fruit - dice large chunks into smaller 1/2 inch cubes. Add the syrup a bit at a time so that you can make the pudding as thin or thick as you please. Pour pudding into large bowl and chill. Sprinkle with something for colour - bit of crushed pistachios or a sprinkling of crushed almonds and slivers of diced tropical fruit.