Creamy Mango Mosaic Pudding
Servings: 8–10
Time: ~25 minutes + chilling
Ingredients
Mosaic Jelly:
3 packs flavored jelly (different colors)
3 cups hot water (for dissolving)
Mango Cream Base:
2 cups fresh mango puree (about 2–3 ripe mangoes)
1 cup heavy cream (cold)
1/2 cup sweetened condensed milk
1 tbsp gelatin powder
1/4 cup water (to bloom gelatin)
Instructions
- Make the jelly cubes
Prepare each jelly flavor separately with hot water.
Pour into shallow trays and let set in the fridge (about 2–3 hours).
Once firm, cut into small cubes. - Bloom gelatin
Sprinkle gelatin over 1/4 cup water.
Let sit for 5 minutes until it swells.
Gently heat until fully dissolved (do not boil). - Prepare mango cream
In a bowl, mix mango puree and condensed milk.
In another bowl, whip heavy cream until soft peaks form.
Fold whipped cream into mango mixture. - Combine
Stir in dissolved gelatin into the mango mixture.
Add jelly cubes and gently mix. - Set
Pour into a mold or dish.
Refrigerate for 4–6 hours (or overnight) until fully set. - Serve
Slice or unmold and enjoy chilled.