
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
- 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.
- If you see mango fibers after blending, run the fresh mango puree through a fine sieve, discarding any fibers. Set the smooth puree aside.
- 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.
- 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).
- 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.
- Once the mixture is smooth with a creamy texture, remove it from the heat.
- Pour the mango mixture into 8 individual serving bowls or one large serving dish. Optional: cover with plastic wrap.
- Refrigerate for at least 6 hours, until the pudding is fully set.
- Optional: Drizzle with additional cream before serving. Enjoy!