Mango Pudding
Prep Time
15-20 mins
Cook Time
6 Hrs
Yields
6

Ingredients

25 oz (700 g) fully ripe mango flesh (fresh or frozen)
1 oz (20 g) gelatin
4 tbsp (60 ml) cold water
3 tbsp (40 g) white sugar
1 cup (260 ml) full fat cream (18-36% milk fat)
4 tbsp (60 ml) full fat cream, to garnish with

Directions

  1. Peel, pit, and dice mangoes (or weigh thawed frozen mango chunks). Blend the mango chunks in a blender or food processor into a very smooth puree.
  2. If you see mango fibers after blending, run the fresh mango puree through a fine sieve, discarding any fibers. Set the smooth puree aside.
  3. In a large bowl, add cold water and gelatin. Mix for 30 seconds to thicken. You will likely see chunks or it will turn into a gel – this is normal.
  4. Add white sugar, cream, and puréed mango to the gelatin mixture. Whisk until the mixture is smooth and well combined (there may still be a couple of gelatin chunks – this is normal).
  5. Transfer mango mixture to a small pot on low heat. Whisk continuously for about 5 minutes, or until the gelatin has completely dissolved. Do not let the mixture simmer or boil.
  6. Once the mixture is smooth with a creamy texture, remove it from the heat.
  7. Pour the mango mixture into 8 individual serving bowls or one large serving dish. Optional: cover with plastic wrap.
  8. Refrigerate for at least 6 hours, until the pudding is fully set.
  9. Optional: Drizzle with additional cream before serving. Enjoy!