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Mango Pudding

Mango Pudding
Metabolically balanced, simple and wholesome.

Top with berries and more whipped cream.

Using small mason jars makes these easy to pack for children snacks and lunches.

Ingredients
* 300g mango flesh for puree, plus 1 extra mango for garnish (see note)

* ¼ cup cold water

* ⅓ cup hot off-the-boil water

* 2-4 Tbsp. honey (depending on mango sweetness) you am use sugar - honey gives it a nice flavor.

* 2 tsp gelatin powder  (for a firmer pudding that can be easily unmolded, use ½ tsp more)

* Lime or lemon juice, as needed (depending on the mango)

* ⅓ cup whipping cream or coconut milk, plus extra for serving if desired

* 1/4 tsp rose water

* 1/4 tsp cardamom powder

Instructions

* Sprinkle gelatin onto ¼ cup cold water and let it sit for about 10 minutes until the water has been absorbed.

* Meanwhile blend mango and 2 Tbsp. of honey ( rose water and cardamom if using) until smooth (you can strain it if you want to ensure smoothness) and transfer to a small pot. Add the cream and cook over medium heat, stirring constantly, until it is steaming. Once steaming, turn off the heat.

* Pour hot off-the-boil water into the bloomed gelatin and stir to completely dissolve; pour this into the mango mixture and stir to mix well.

* Taste the mixture and add more honey and/or lemon juice as needed.

* Stir in mango dice, pour into molds. Refrigerate at least 3 hours or until the pudding is cold and set, if you want to unmold it, wait 8 hours if possible to ensure maximum firmness.

To serve pour some cream over the pudding, garnish with more mango cubes and mint leaves, enjoy!

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