Mango Pudding RecipeCooking with Dog

Hi, Im Francis,  the host of this show "Cooking with Dog." Lets 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 didnt 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!.