Mango Pudding
Ingredients: Mango Puree, Indian Alphonso, Heavy Cream, Lemon Juice, Water, Granulated Sugar · 150 min cook time · 250kcal · ₩18,000
Ingredients
200g Mango Puree, Indian Alphonso, 50ml Heavy Cream, 2tsp Lemon Juice, 150ml Water, 30g Granulated Sugar, 4g Gelatin Powder, 1ea Fresh Ripe Mango, 30g Whipped Cream, 3잎 Mint Leaves
Instructions
1. Heat the water in a pot. When small bubbles begin to form around the entire bottom surface, remove the pot.
2. Add the sugar and mix to dissolve.
3. Then, add the gelatin powder and completely dissolve it.
4. Now, add the gelatin mixture to the bowl with the mango puree and mix.
5. Add the heavy cream also. Combine the mixture thoroughly.
6. Then, add the lemon juice to taste.
7. And now, pour the mixture into 5 small cups.
8. Chill them in the fridge for over 2 hours. If you are in a rush, place them in the freezer for 40 to 50 minutes.
9. Spoon the lightly whipped heavy cream onto the pudding.
10. Next, slice off the mango along the flat seed and make cuts in the flesh in a grid pattern. Be sure not to cut the skin.
11. Cut the mango in half lengthwise and peel off the skin.
12. Place the diced ripe mango onto the pudding.
13. Finally, garnish with the mint leaves.
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