Mango Purin Recipe - Japanese Cooking 101

Peel and dice the mangoes, reserving a few slices for garnish.

In a blender, puree the diced mangoes until smooth and set aside.

In a small bowl, sprinkle the gelatin over the water and let it bloom for about 5 minutes.

In a saucepan, combine the heavy cream, milk, sugar, and salt. Heat over medium heat until the sugar dissolves, but do not let it boil.

Remove the saucepan from heat and stir in the bloomed gelatin until fully dissolved.

Add the mango puree and vanilla extract to the cream mixture, stirring until well combined.

Pour the mixture into individual serving cups or a mold.

Refrigerate for at least 4 hours or until set.

Once set, garnish with reserved mango slices before serving.

Spice Level: