Although not mandarin this one is very nice - you may be able to substitute the mandarins for the Blueberries

 

1/2 cup CARNATION Light & Creamy Evaporated Milk 1/2 cup CARNATION Light & Creamy Evaporated Milk
- 1 tbsp gelatine
- 420 g can blueberries drain and reserve 1/3 cup syrup
- 1 tbsp lemon juice
How to make

1. Place CARNATION Light & Creamy Evaporated Milk in a large bowl and beat with an electric mixer, on high 10 minutes, until mixture is light and volume has doubled.

2. While mixture is beating, sprinkle gelatine over reserved syrup, heat to dissolve. Stir in milk mixture with blueberries and lemon juice.

3. Pour into eight 1/2 cup oiled moulds or glasses, refrigerate until set. Unmould or serve in the glasses with yoghurt if desired.

- See more at: http://www.carnation.com.au/recipes/4244-Blueberry-Dessert#sthash.6aZJ1xhh.dpuf1/2 cup CARNATION Light & Creamy Evaporated Milk
- 1 tbsp gelatine
- 420 g can blueberries drain and reserve 1/3 cup syrup
- 1 tbsp lemon juice
How to make

1. Place CARNATION Light & Creamy Evaporated Milk in a large bowl and beat with an electric mixer, on high 10 minutes, until mixture is light and volume has doubled.

2. While mixture is beating, sprinkle gelatine over reserved syrup, heat to dissolve. Stir in milk mixture with blueberries and lemon juice.

3. Pour into eight 1/2 cup oiled moulds or glasses, refrigerate until set. Unmould or serve in the glasses with yoghurt if desired.

- See more at: http://www.carnation.com.au/recipes/4244-Blueberry-Dessert#sthash.6aZJ1xhh.dpuf1/2 cup CARNATION Light & Creamy Evaporated Milk
- 1 tbsp gelatine
- 420 g can blueberries drain and reserve 1/3 cup syrup
- 1 tbsp lemon juice
How to make

1. Place CARNATION Light & Creamy Evaporated Milk in a large bowl and beat with an electric mixer, on high 10 minutes, until mixture is light and volume has doubled.

2. While mixture is beating, sprinkle gelatine over reserved syrup, heat to dissolve. Stir in milk mixture with blueberries and lemon juice.

3. Pour into eight 1/2 cup oiled moulds or glasses, refrigerate until set. Unmould or serve in the glasses with yoghurt if desired.

NOTE: Allow refrigeration time.

 - See more at: http://www.carnation.com.au/recipes/4244-Blueberry-Dessert#sthash.6aZJ1xhh.dpuf1/2 cup CARNATION Light & Creamy Evaporated Milk
- 1 tbsp gelatine
- 420 g can blueberries drain and reserve 1/3 cup syrup
- 1 tbsp lemon juice
How to make

1. Place CARNATION Light & Creamy Evaporated Milk in a large bowl and beat with an electric mixer, on high 10 minutes, until mixture is light and volume has doubled.

2. While mixture is beating, sprinkle gelatine over reserved syrup, heat to dissolve. Stir in milk mixture with blueberries and lemon juice.

3. Pour into eight 1/2 cup oiled moulds or glasses, refrigerate until set. Unmould or serve in the glasses with yoghurt if desired.

NOTE: Allow refrigeration time.

 - See more at: http://www.carnation.com.au/recipes/4244-Blueberry-Dessert#sthash.6aZJ1xhh.dpuf1/2 cup CARNATION Light & Creamy Evaporated Milk
- 1 tbsp gelatine
- 420 g can blueberries drain and reserve 1/3 cup syrup
- 1 tbsp lemon juice
How to make

1. Place CARNATION Light & Creamy Evaporated Milk in a large bowl and beat with an electric mixer, on high 10 minutes, until mixture is light and volume has doubled.

2. While mixture is beating, sprinkle gelatine over reserved syrup, heat to dissolve. Stir in milk mixture with blueberries and lemon juice.

3. Pour into eight 1/2 cup oiled moulds or glasses, refrigerate until set. Unmould or serve in the glasses with yoghurt if desired.

NOTE: Allow refrigeration time.

 - See more at: http://www.carnation.com.au/recipes/4244-Blueberry-Dessert#sthash.6aZJ1xhh.dpufv1/2 cup CARNATION Light & Creamy Evaporated Milk
- 1 tbsp gelatine
- 420 g can blueberries drain and reserve 1/3 cup syrup
- 1 tbsp lemon juice
How to make

1. Place CARNATION Light & Creamy Evaporated Milk in a large bowl and beat with an electric mixer, on high 10 minutes, until mixture is light and volume has doubled.

2. While mixture is beating, sprinkle gelatine over reserved syrup, heat to dissolve. Stir in milk mixture with blueberries and lemon juice.

3. Pour into eight 1/2 cup oiled moulds or glasses, refrigerate until set. Unmould or serve in the glasses with yoghurt if desired.

NOTE: Allow refrigeration time.

 - See more at: http://www.carnation.com.au/recipes/4244-Blueberry-Dessert#sthash.6aZJ1xhh.dpuf

I came across a recipe on line called Orange Mandarin Fluff.   I cant cut and paste for some reason so just Google it Abby.

hi,    as i worked as a cook for many years,   i may have what you want,   what type of desert was it,    a cake, or flummery , if you can give some idea, ill see what i have,    cheers.   CATS,

HI ABBY,    im on here late tonight, but will come on tomorrow and give then to you,    the flummery is not with mandarins,  but could be put with it,    will do tomorrow,   . hope dizzy is o,k, if not been on for awhile, 

Hi there Dizzy

I have this recipe from the 70s when my daughter made it for school, very easy - however it does use a whole can of condensed milk as well,  although you can try with half a can if you want it less sweet:

Ingredients:

    1 can Evaporated Milk, chilled overnight
    1 can Sweetened Condensed Milk (room temp ok)
    Juice from 1 lemon
    Grated peel from 1 lemon - use fine grater
    2 cups assorted berries (blueberries and chopped strawberries)
    8 tablespoons toasted sliced almonds (optional but good)
    Fresh mint for garnish

Directions:

PLACE evaporated milk in large mixer bowl. Beat at high speed until it doubles in volume. Add sweetened condensed milk, lemon juice and lemon peel. Mix until well blended.

PLACE 1/2 cup whipped evaporated milk mixture on bottom of each of 8 dessert cups; top with 2 tablespoons assorted berries. Repeat layers. Top each with 1 tablespoon sliced almonds; garnish with mint.