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PaiChongchitnant
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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!
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