6 egg yolks (separated) and whites (beaten separately)
2 cups of sweetened condensed milk
1 cup of heavy cream
1 1/2 cups of coconut milk
2 envelopes of unflavored gelatin (24g)
1 cup of whipped cream, chilled
1 thumb-sized piece of fresh mint leaves, finely chopped
For decoration
2 ripe mangos, cut into slices
2 tablespoons of grated coconut
Accessory
A hole shape in the center with a diameter of 25 cm
6 egg yolks (separated) and whites (beaten separately)
2 cups of sweetened condensed milk
1 cup of heavy cream
1 1/2 cups of coconut milk
2 envelopes of unflavored gelatin (24g)
1 cup of whipped cream, chilled
1 thumb-sized piece of fresh mint leaves, finely chopped
For decoration
2 ripe mangos, cut into slices
2 tablespoons of grated coconut
Accessory
A hole shape in the center with a diameter of 25 cm
Beat the egg yolks well with one cup of sweetened condensed milk
Heat together the heavy cream and coconut milk
Add the egg yolks slowly, whisking until thickened
Let the gelatin hydrate for five minutes in half a cup of cold water
Join the egg yolks, whisking well
Let it cool
Mix in the whipped cream
Beat the egg whites until stiff and fold them in as well
Moisten the mold with cold water, place the pudding, cover with plastic wrap, and refrigerate for four hours
Join the remaining sweetened condensed milk with four tablespoons of cold water
Cook until the color is caramel-colored
Add the chopped mint leaves
To serve, immerse the mold in boiling water for a few seconds, then unmold, and distribute the mango slices around, drizzle with the syrup, and sprinkle with grated coconut
