All Seasons Mango Pudding
My all seasons mango pudding is a silky smooth dessert that is perfect for young and old alike. This super easy recipe calls for only three ingredients that you can get all year round.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp water
- 1½ tsp gelatine powder
- ½ cup thickened cream ((heavy cream))
- 350 gm mango sorbet
- 2 tsp lime juice ((optional))
- 1/2 mango (fresh or frozen) (cut into small cubes (optional))
Instructions
- 1
In a saucepan, add 2 tbsp of water. Sprinkle the gelatine over the top and let it sit for two minutes.
- 2
Add the thickened cream to the gelatine. Heat the cream on medium-low and stir until gelatine is completely incorporated. Remember to watch it and not let the cream boil.
- 3
Optional Step: While the cream is warming through, melt the mango sorbet in another saucepan on medium heat. This will make it quicker and easier to combine with the cream.
- 4
Once the gelatine has fully dissolved, add the mango sorbet (frozen or melted) and stir. Continue to heat on medium and stir the mango mixture until smooth.
- 5
Add the lime juice and taste check. Adjust the sweetness and sourness to your liking.
- 6
Add chopped pieces of fresh mango (if using) into the moulds, then pour the mixture over the top. (roughly 125 ml each mould give or take)
- 7
Put a tea towel on the kitchen bench. Tap the bottom of the moulds on the tea towel to release and burst any air bubbles in your mango puddings.
- 8
Let the moulds set for at least 5 hours in the refrigerator. Overnight is ideal.
- 9
Add any toppings before serving.