Mango Pudding

 MANGO PUDDING

Time required: 30 minutes plus cooling

Resting Time: few hours

Ingredients:

2 large, well-ripened mangoes (about 500 g) 

4 tablespoons of gelatine powder 

5 sheets of gelatine

250 g of sugar 

250 g of milk 

1/2 teaspoon mango essence 

1/2 teaspoon yellow cooking dye 

Procedure:

Clean the mangoes and blend the pulp by diluting it with a glass of water to obtain a soft puree. 

Bring 2 glasses of water to the boil in a saucepan and add gelatine powder, gelatine, sugar: let everything dissolve well, then incorporate the blended mango puree.

Simmer for 2 or 3 minutes, stirring well, remove from the heat and add, stirring constantly, the milk, the mango essence and the colouring. Pour the mixture into a pudding mold and place it in the refrigerator for at least a couple of hours. Serve decorating, as desired, with candied cherries.

Make balls of sweet soy paste (or lotus seeds), introduce one into each cube and close the latter well, shaping it and transforming it too into a ball. Pass the surface of the sweets in the sesame seeds, making sure that they adhere well. Heat plenty of oil in the wok over medium heat (about 170°C) and fry the sweets in it until they are well browned on the surface: drain well and serve the croquettes hot or cold.