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Mango Pudding

Mango Pudding
Metabolically balanced, simple and wholesome.

Top with berries and more whipped cream.

Using small mason jars makes these easy to pack for children snacks and lunches.

* 300g mango flesh for puree, plus 1 extra mango for garnish (see note)

* ¼ cup cold water

* ⅓ cup hot off-the-boil water

* 2-4 Tbsp. honey (depending on mango sweetness) you am use sugar - honey gives it a nice flavor.

* 2 tsp gelatin powder  (for a firmer pudding that can be easily unmolded, use ½ tsp more)

* Lime or lemon juice, as needed (depending on the mango)

* ⅓ cup whipping cream or coconut milk, plus extra for serving if desired

* 1/4 tsp rose water

* 1/4 tsp cardamom powder


* 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 ( rose water and cardamom if using) 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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