Hi, I’m Francis, the host of this show "Cooking with Dog" 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 Then, 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 Now, add the gelatin mixture to the bowl with the mango puree and mix Add the heavy cream also Combine the mixture thoroughly Then, add the lemon juice to taste
If your mango puree is very sour, you should skip the lemon juice And now, 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 Next, 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 Mmmm Looks so delicious! Place the diced ripe mango onto the pudding Finally, garnish with the mint leaves 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 Good luck in the kitchen!