Mango Pudding ! One of my favourite Asian desserts and it’s surprisingly easy to make ! Many recipes that I found use mango-flavoured jello, but I think it tastes much better with fresh mango puree and it has no artificial colours or flavours. The two common types of mango that are seen in grocery stores here in Vancouver are Haden and Atualfo. Haden has bright orange and yellow colour and is more round in shape. Ataulfo, which I used, is yellow and skinnier. You can use either type for the pudding, I am just more used to Ataulfo. One fun thing about making pudding is you can make it into any shape you want ! Put it in a fancy glass like I did, or in some flower-shaped silicone moulds. It makes a nice dessert for summer or any parties ! Enjoy !

• 200 g fresh mango, pitted and diced (about 2 medium-sized mangoes)
• 240 mL whipping cream
• 1 envelope of gelatin powder (7 g)
• 150 mL water (50 mL cold, 100 mL boiling)
• 60 g granulated sugar (adjust to taste)

1. Puree mangoes and press through a fine mesh with a spatula
2. Mix puree into whipping cream until blended, set aside
3. Put gelatin powder in about 50 mL of cold water to bloom
4. Dissolve sugar in 100 mL of boiling water
5. Add bloomed gelatin to sugar-water, stir until all dissolved then let cool to room temperature
6. Mix together mango mixture and gelatin mixture
7. Pour into desired containers and refrigerate until set