Mango Pudding
Metabolically balanced, simple and wholesome.
Top with berries and more whipped cream.
Using small mason jars makes these easy to pack for children snacks and lunches.
Ingredients
* 300g mango flesh for puree, plus 1 extra mango for garnish (see note)
Top with berries and more whipped cream.
Using small mason jars makes these easy to pack for children snacks and lunches.
Ingredients
* 300g mango flesh for puree, plus 1 extra mango for garnish (see note)
* ¼ cup cold water
* ⅓ cup hot off-the-boil water
* 2-4 Tbsp. honey (depending on mango sweetness) you am use sugar - honey gives it a nice flavor.
* 2 tsp gelatin powder (for a firmer pudding that can be easily unmolded, use ½ tsp more)
* Lime or lemon juice, as needed (depending on the mango)
* ⅓ cup whipping cream or coconut milk, plus extra for serving if desired
* 1/4 tsp rose water
* 1/4 tsp cardamom powder
Instructions
* Sprinkle gelatin onto ¼ cup cold water and let it sit for about 10 minutes until the water has been absorbed.
* Meanwhile blend mango and 2 Tbsp. of honey ( rose water and cardamom if using) until smooth (you can strain it if you want to ensure smoothness) and transfer to a small pot. Add the cream and cook over medium heat, stirring constantly, until it is steaming. Once steaming, turn off the heat.
* Pour hot off-the-boil water into the bloomed gelatin and stir to completely dissolve; pour this into the mango mixture and stir to mix well.
* Taste the mixture and add more honey and/or lemon juice as needed.
* Stir in mango dice, pour into molds. Refrigerate at least 3 hours or until the pudding is cold and set, if you want to unmold it, wait 8 hours if possible to ensure maximum firmness.
To serve pour some cream over the pudding, garnish with more mango cubes and mint leaves, enjoy!
