1 cup of water
1 cup of sugar
1 cup of heavy cream
6 large mangoes, peeled and cut into chunks
2 envelopes of unflavored gelatin (24 g)
Accessory
Shape of 8.5 inches in diameter
1 cup of water
1 cup of sugar
1 cup of heavy cream
6 large mangoes, peeled and cut into chunks
2 envelopes of unflavored gelatin (24 g)
Accessory
Shape of 8.5 inches in diameter
Lightly grease the mold with butter and set aside
Sprinkle the gelatin over a quarter cup of water and let it rest for a few minutes
Heat the mixture over medium heat, whisking constantly, until dissolved
Set aside
In a blender, puree the mango chunks with the remaining water to obtain a smooth consistency
Strain the puree through a sieve, add half of the sugar and mix well
Set aside five cups of this mixture (reserve the rest) and combine it with the dissolved gelatin and heavy cream
Place in the mold, cover with plastic wrap and refrigerate until firm
Mix the reserved mango puree with the remaining sugar and refrigerate
Unmold the pudding and serve with chilled mango sauce.
