Chinese Mango Pudding

Ingredients

Mango Puree

• ¾ cup (177 ml) water
• ½ cup (100 g) granulated sugar
• 1 pound (460 g) frozen mango chunks

Mango Pudding

• 1 ¼ cups (296 ml) water
• ¾ cup (150 g) sugar
• 0.5 oz (14 g) packets unflavored gelatin, (2 packets)
• ½ teaspoon salt
• ½ cup (118 ml) COLD water
• 2 cups (410 g) mango puree, (made with ingredients above; instructions are below)
• 1 cup (237 ml) heavy cream, chilled
• 1 tsp lime juice

Instructions 

1. Place 8 (6-ounce) ramekins (or cups) on a baking sheet; set aside.
2. MANGO PUREE: Place ¾ cup water and ½ cup sugar in a small saucepan over high heat. Stir until sugar is dissolved and mixture is boiling, about 3 minutes. Remove from heat.
3. Place frozen mango chunks in a blender and pour in the sugar mixture. Blend on medium-high until very smooth, about 1 minute.
4. Pour through a fine mesh strainer set over a medium bowl and press the puree through with a rubber spatula. Discard any pulp, or stringy fibers. Measure 2 cups of the puree and set aside. (Save leftover puree for another use.)
5. MANGO PUDDING: Place 1¼ cups water in a small saucepan over high heat. Bring to a boil.
6. Place ¾ cup sugar, the gelatin, and salt in a large mixing bowl, add the ½ cup COLD water and whisk to incorporate, about 30 seconds. Add boiling water and whisk until gelatin and sugar are dissolved, about 1 minute.
7. Add the 2 cups of mango puree, heavy cream, and lime juice. Whisk to combine. Divide evenly amongst the ramekins/cups. Refrigerate until set, at least 2 hours.