Let’s make the mango pudding. Heat the water in a pot. When small bubbles begin to form around the entire bottom surface, remove the pot.
Add the sugar and mix to dissolve. The sweetness depends on the type of mango so adjust the amount of sugar accordingly.
Add the gelatin powder and completely dissolve it. There are many types of gelatin powder so be sure to follow the instructions on the package.
Add the gelatin mixture to the bowl with the mango puree and mix. Add the heavy cream also. Combine the mixture thoroughly.
Add the lemon juice to taste. If your mango puree is very sour, you should skip the lemon juice.
Pour the mixture into 5 small cups. Chill them in the fridge for over 2 hours. If you are in a rush, place them in the freezer for 40 to 50 minutes.
Now, the mango pudding is firmed up. Spoon the lightly whipped heavy cream onto the pudding.
Slice off the mango along the flat seed and make cuts in the flesh in a grid pattern. Be sure not to cut the skin. By the way, this mango is from Miyazaki Prefecture. It is sweet and juicy but also expensive so we only used it for the topping.
Cut the mango in half lengthwise and peel off the skin. Looks so delicious!
Place the diced ripe mango onto the pudding. Finally, garnish with the mint leaves.
The type of gelatin we used is widely available in Japan and you can directly add it to hot water approximately 80 degrees Celsius. Make sure to follow the instructions for your gelatin powder.
To get the most out of the appetizing mango color, we didn’t add any milk at all and minimized the use of heavy cream.
We used a minimal amount of gelatin so it has a puru-puru, jelly-like texture.
Let’s make the batter. Combine the cake flour and the baking powder and mix it with a balloon whisk. Then, sieve the flour into a bowl with a mesh strainer.
Beat the whole egg in a bowl. Add the sugar and mix to dissolve. Pour in the milk. Add the vegetable oil and the vanilla extract. Thoroughly mix the ingredients.
Make a shallow hole in the flour and pour in the egg mixture. With a balloon whisk, gradually mix in the flour from the center to the outside. This will help avoid pockets of dry flour.
When the flour is completely moistened, it is ready.
Let’s make the pancakes. Thinly coat a pan with vegetable oil using a paper towel. Turn on the burner and heat the pan. Then, with a sizzling sound, slightly cool the pan on a dampened kitchen towel. This will help to brown the pancakes evenly.
Ladle the batter into the pan. And cover.
When small bubbles begin to form on top and the bottom is golden brown, flip it over and cover again.
A tip to make the both sides puff up is to do this when the top is still in a fluid condition. Now, it is ready.
On a plate, place 2 pancakes on top of each other. Dust the pancakes with icing sugar. Place a dollop of whipped cream on top. And spoon the vanilla ice cream onto it.
Sprinkle on the diced almonds. Add a small amount of whipped cream. Finally, garnish with the mint leaves. Enjoy the pancakes with the maple syrup.
Avoid thickly greasing the pan to keep the pancake from having a patchy pattern. If you are using a non-stick pan, additional oil may not be required for the second pancake.
When the batter is too thick, add milk a little at a time to adjust its consistency.