Mango Pudding

Directions

1. Peel, pit, and dice mangoes (or weigh thawed frozen mango chunks). Blend the mango chunks in a blender or food processor into a very smooth puree.
2. If you see mango fibers after blending, run the fresh mango puree through a fine sieve, discarding any fibers. Set the smooth puree aside.
3. In a large bowl, add cold water and gelatin. Mix for 30 seconds to thicken. You will likely see chunks or it will turn into a gel – this is normal.
4. Add white sugar, cream, and puréed mango to the gelatin mixture. Whisk until the mixture is smooth and well combined (there may still be a couple of gelatin chunks – this is normal).
5. Transfer mango mixture to a small pot on low heat. Whisk continuously for about 5 minutes, or until the gelatin has completely dissolved. Do not let the mixture simmer or boil.
6. Once the mixture is smooth with a creamy texture, remove it from the heat.
7. Pour the mango mixture into 8 individual serving bowls or one large serving dish. Optional: cover with plastic wrap.
8. Refrigerate for at least 6 hours, until the pudding is fully set.
9. Optional: Drizzle with additional cream before serving. Enjoy!