Ingredients
– 2 ripe mangoes (peeled and pitted)
– 1/2 cup granulated sugar
– 1 cup coconut milk (or whole milk)
– 1/2 cup heavy cream
– 1 tablespoon gelatin powder
– 1/4 cup water
– Fresh mint leaves (for garnish, optional)
Instructions
In a small bowl, combine the gelatin powder and water. Let it sit for about 5 minutes to bloom.
In a blender or food processor, puree the mango flesh until smooth.
In a medium saucepan, combine the mango puree, granulated sugar, coconut milk, and heavy cream. Heat over medium heat, stirring constantly, until the sugar is dissolved and the mixture is warm (but not boiling).
Remove the saucepan from heat and stir in the bloomed gelatin until completely dissolved.
Pour the mixture through a fine mesh sieve into a large bowl to remove any lumps and achieve a smooth texture.
Divide the mixture evenly among serving glasses or ramekins.
Refrigerate for at least 4 hours or until set.
Garnish with fresh mint leaves before serving, if desired.
