Hong Kong Mango Pudding

📝 Ingredients

• 2 very ripe mangoes (about 400 g each)
• 200 ml semi-skimmed milk
• 100 ml light single cream, 12 %
• 50 g caster sugar
• 5 gelatine leaves (2 g each)
• ½ lime (for the juice)
• 1 bowl of cold water (to soften the gelatine)
• 4 fresh mint leaves (to serve)

🍴 Utensils

• Blender
• Saucepan
• Whisk
• Peeler
• Bowl
• 4 ramekins or small glasses

📖 Steps

1. Drop the gelatine leaves into the bowl of cold water one at a time, so they don't stick together, and leave to soften for 10 min. They should become soft and floppy, like a jellyfish.
2. Peel the mangoes with a vegetable peeler, then cut the flesh away from each side of the stone, sliding the knife as close to it as possible. Cut a fifth of the flesh (about 100 g) into small 1 cm dice and keep them in the fridge in a covered bowl.
3. Blend the rest of the flesh (about 450 g) with the juice of the half lime until you have a perfectly smooth purée. If the mango is stringy, push the purée through a sieve with the back of a spoon.
4. In a saucepan, heat the milk with the sugar over a medium heat, stirring, until the sugar has dissolved and small bubbles appear around the edges. Do not let it boil. Remove from the heat.
5. Squeeze out the gelatine between your hands and add it to the hot milk, off the heat. Whisk for 30 s until completely melted, with no strands. Leave to cool slightly for 5 min.
6. Pour the lukewarm milk over the mango purée, add the cold light cream and whisk gently until you have a smooth, pale orange cream. Never pour in the milk while boiling hot, or the mango will lose its fresh flavour.
7. Divide the mixture between the ramekins, cover with cling film and refrigerate for at least 4 h, ideally overnight, until the pudding has set and wobbles when you gently shake the ramekin.
8. Just before serving, scatter the well-chilled mango dice over each pudding and garnish with a mint leaf. Serve straight from the ramekins without turning out: the texture is meant to be soft.