Mango Pudding
Ingredients: gelatin (Knox), cold water, ripe mango (fresh or frozen), honey, whipping cream · 200 min cook time · 200kcal · ~₩11,900
Ingredients
2tsp gelatin (Knox), 0.25cup cold water, 300g ripe mango (fresh or frozen), 2Tbsp honey, 0.33cup whipping cream, 0.33cup off-the-boil water, 1tsp lemon juice, 0.5cup fresh mango pieces
Instructions
1. Sprinkle 2 tsp of gelatin evenly over 1/4 cup of cold water in a bowl. Let it sit for about 10 minutes to bloom and hydrate.
2. Add 300g of ripe mango (fresh or frozen) and 2-4 Tbsp of honey to a pot. Blend until smooth using an immersion blender.
3. Add 1/3 cup of whipping cream to the mango mixture. You can substitute with coconut milk or half-and-half if preferred.
4. Heat the mango mixture on the stove until it almost boils, stirring constantly. This helps preserve the dessert longer.
5. Remove from heat and pour in the bloomed gelatin, which has solidified into a gel. Stir until completely dissolved.
6. Taste the mixture and adjust sweetness and acidity. Add lemon juice to taste for brightness.
7. Add 1/2 cup of fresh mango pieces to the mixture and stir.
8. Pour the mango pudding mixture into serving cups or molds. Chill in the refrigerator for at least 3 hours, or preferably overnight, until set and cold.
9. Garnish with a layer of whipping cream (or coconut milk/diluted condensed milk) and extra mango cubes before serving.
Source: Watch the original video