53gm Caster Sugar
5gm Gelatine Leaves
150gm Fresh Mango
68gm Soy Milk
45gm Cold Water
Chia Seed Yoghurt
60gm Soy Milk
50gm Dairy Free Yoghurt
15gm Maple Syrup
6gm Sea Salt
15gm Chia Seed
Bloom gelatine in a small bowl of water with 4 cubes of ice and set aside.
Peel the mango and put 150gm of mango flesh with 68gm soy milk into a food processor and process it to achieve a smooth consistence. Set aside.
In a small pot, bring water and sugar to boil in order to melt the sugar.
Turn off the heat and add in the drained gelatine leaves. Mix well to properly melt the gelatine.
Mix in cold water and stir gently.
Distribute the mixture into cups and allow to set in the refrigerator for at least 4 hours.
In a medium-sized bowl, whisk together the maple syrup and yoghurt, making sure it is well mixed.
Pour in the soy milk and mix well.
Lastly, add in the sea salt and chia seed. Mix well.
Place the mixture in the chiller and let the mango pudding sets.
To assemble, distribute among the mango pudding cups when they are firmed up in place.