Mango Purin Recipe – Japanese Cooking 101

Step 1

In a large bowl, combine 1 lb 4 oz (600 g) frozen mango, lemon juice, and 1/2 cup (120 ml) water. Set aside. Cube 2 oz (60 g) frozen mango into small cubes. Set aside. In a small bowl, mix gelatin and 2 Tbsp water, and let sit for 5 minutes.

Step 2

Heat milk and sugar in a small pot at medium heat until hot, but not boiling. Add gelatin mixture and stir until completely dissolved. Remove from heat. Cool to room temperature.

Step 3

Process mango mixture in a food processor to make mango puree. Pour the mango puree in a pot, heat, and let boil for a few seconds. Sieve through a fine mesh strainer (discard the remaining fiber). Cool to room temperature.

Step 4

Take 14 oz (400 g) of cooled mango puree, slowly pour in the milk mixture gently whisking, and combine together. Mix in heavy cream.

Step 5

Divide the mixture into 4 glass cups. Refrigerate for 2 hours.

Step 6

Mix mango cubes and the rest of the mango puree to make a sauce.

Step 7

Remove chilled Mango Purin from the refrigerator. Pour the sauce over chilled Mango Purin and garnish with mint leaves.