Ice-cream pudding

Ingredients
2 x 395g cans sweetened condensed milk
50g (1/2 cup) coconut milk powder
1 x 600ml ctn thickened cream
360g coarsely chopped mango flesh
1 large mango, peeled, thinly sliced
1 x 40g pkt Golden Days Natural Products Sesame Snaps, broken into shards

Line a 2L (8-cup) capacity pudding basin with 2 layers of plastic wrap, allowing the sides to overhang.
Use a balloon whisk to whisk together the sweetened condensed milk and coconut milk powder in a large bowl. Add the cream and chopped mango, and whisk until well combined. Pour the cream mixture into the lined basin. Cover the surface with the overhanging plastic wrap and place in the freezer for 8 hours or until firm.
Place a serving platter in the freezer. Dip the basin in hot water for 1 minute toloosen the ice-cream. Turn pudding onto platter and place in the freezer for 20 minutes or until firm.
Top the pudding with the mango slices and sesame snap shards. Serve immediately.