Eggless Mango Posset

Select 2 ripe mangoes, peel them, remove the pits, and cut the flesh into chunks.

Place the mango chunks in a blender and blend on high speed until a completely smooth puree forms, about 30 seconds.

Taste the puree; if it is very tart, add an extra teaspoon of sweetener and blend briefly.

Measure 1 cup of milk (choose dairy or a non‑dairy alternative such as almond, coconut, or oat milk) and let it sit at room temperature for a few minutes.

In a mixing bowl, combine the mango puree with the milk, stirring gently until fully incorporated.

Add 2 tablespoons of your chosen sweetener and a pinch of salt to the mixture, whisking until the sweetener dissolves completely.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or until the mixture thickens and sets to a custard‑like consistency.

While the posset chills, prepare serving glasses by rinsing them with cold water to keep the dessert cool.

After the posset has set, give it a gentle stir to smooth the surface, then spoon the mixture evenly into the prepared glasses.

Optional: garnish each glass with a thin mango slice, a sprig of mint, or a drizzle of extra sweetener.

Serve immediately, or keep refrigerated for up to 4 hours before serving.