Chinese Mango Pudding

Ingredients

• 3/4 cup water
• 1/2 cup granulated sugar
• 1 pound frozen mango chunks
• 1 1/4 cups water
• 3/4 cup sugar
• 0.5 oz packets unflavored gelatin ((2 packets))
• 1/2 teaspoon salt
• 1/2 cup COLD water
• 2 cups mango puree ((made with ingredients above; instructions are below))
• 1 cup heavy cream (chilled)
• 1 tsp lime juice

Instructions

1. 1

   Place 8 (6-ounce) ramekins (or cups) on a baking sheet; set aside.

2. 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. 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. 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. 5

   MANGO PUDDING: Place 1 ¼ cups water in a small saucepan over high heat. Bring to a boil.

6. 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. 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.