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.