- 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)
- 2 tsp gelatin powder (I use Knox brand), for a firmer pudding that can be easily unmolded, use 1/2 tsp more)
- Lime or lemon juice, as needed (depending on the mango)
- ⅓ cup whipping cream or coconut milk, plus extra for serving
- Optional garnish: mint leaves
Note: You can use frozen mango for this as long as it’s RIPE and sweet. I find Asian brands (from Thailand or the Philippines) tend to have better quality frozen mangoes, the Western brands often use more fibrous varieties and have pieces that are not ripe mixed in. If this is the only kind you can find, that’s fine, just pick out any pieces that look underripe.
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 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!