Creamy Mango Pudding

15 mins

2 mins

17 mins (plus 4 hours standing time)

Blender or whisk and large mixing bowl
Microwave safe bowl
Microwave
8-cavity silicone pudding moulds or 8 (½ cup/125 ml) pudding bowls or glasses (see tip)
Measuring cup
Cutting board and knife

In a small bowl, stir together the gelatin powder and sugar; set aside. In a liquid measuring cup with 1/3 cup (75 ml) room temperature water, gradually sprinkle in gelatin mixture. Stir gently until thickened and no lumps remain (this is blooming the gelatin).
Microwave the gelatin mixture on HIGH in 30-second increments until gelatin and sugar is fully dissolved; set aside.
In a blender (see tip), combine the mango purée and whipping cream until smooth. Pour in the gelatin mixture and blend for 30 seconds until fully incorporated.
Lightly grease an 8-cavity silicone pudding mold (see tip) with non-stick cooking spray and arrange on a baking sheet. Carefully pour mango mixture into each cavity. Refrigerate for at least 4 hours, or until completely set.
To serve, unmold the puddings and assemble each in a small, rimmed plate with the diced mangoes. To finish, drizzle each with half and half cream (10%) or milk.

If a blender is not available, simply whisk the ingredients together in a large bowl or measuring cup until everything is incorporated.
If silicone moulds are not available, you can set the puddings in 8 (½ cup/125 ml) pudding bowls or glasses.
If mango purée is not available, substitute with 1 ½ cup (375 ml) mango juice with 1 cup (250 ml) chopped fresh or frozen mangoes and blend together in Step 3.
For a vegetarian option, substitute gelatin with 2 tsp (12 ml) agar agar and boil with 1/3 cup water for 1 to 2 minutes before using in Step 3.

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