Sort ingredients
metaljunkie90
QR Code
Listen
Pdf
Place 8 (6-ounce) ramekins (or cups) on a baking sheet; set aside.
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.
Place frozen mango chunks in a blender and pour in the sugar mixture. Blend on medium-high until very smooth, about 1 minute.
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.)
MANGO PUDDING: Place 1¼ cups water in a small saucepan over high heat. Bring to a boil.
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.
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.