Mango Purin Recipe
Japanese mango pudding
Servings: 4
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Ingredients
- 6 oz frozen mango divided
- 2 tsp lemon juice
- 1/2 cup water plus 2 Tbsp, divided
- 1/3 oz gelatin
- 1 1/4 cup milk
- 2 oz sugar
- 2 Tbsp heavy cream
- mint leaves
Instructions
- In a large bowl, combine 1 lb 4 oz (600 g) frozen mango, lemon juice, and 1/2 cup (120 ml) water. Set aside. Cube 2 oz (60 g) frozen mango into small cubes. Set aside. In a small bowl, mix gelatin and 2 Tbsp water, and let sit for 5 minutes.
- Heat milk and sugar in a small pot at medium heat until hot, but not boiling. Add gelatin mixture and stir until completely dissolved. Remove from heat. Cool to room temperature.
- Process mango mixture in a food processor to make mango puree. Pour the mango puree in a pot, heat, and let boil for a few seconds. Sieve through a fine mesh strainer (discard the remaining fiber). Cool to room temperature.
- Take 14 oz (400 g) of cooled mango puree, slowly pour in the milk mixture gently whisking, and combine together. Mix in heavy cream.
- Divide the mixture into 4 glass cups. Refrigerate for 2 hours.
- Mix mango cubes and the rest of the mango puree to make a sauce.
- Remove chilled Mango Purin from the refrigerator. Pour the sauce over chilled Mango Purin and garnish with mint leaves.