PROCEDURE

1. Place the mango in the blender. Add ½ cup water. Blend the mango until it becomes a smooth puree. Pour the pureed mango through a wire mesh strainer. Use the back of a metal spoon to press and stir lightly so that the puree will pass through the strainer.

2. Add Angel Kremdensada to the puree.

3. Put cold water in a small pan. Dissolve the gelatin in the cold water. Let it sit for five minutes to allow it to bloom. Heat it slowly until small bubbles appear. Remove from heat.

4. Pour the gelatin mixture slowly into the mango puree mixture.Pour it through the strainer for the second time. Fill up the molds with the mixture. Cover with cling film and chill for at least two hours or until the pudding is set. Top with more dice mango for garnish.