Mango Pudding

Method

1. Put 2 tbsp of the cold water in a small bowl and sprinkle 3 g of powdered gelatine evenly over the surface. Leave to bloom for 5 minutes, undisturbed, until it looks like wet sand and has swollen.
2. Dissolve 20 g of caster sugar in 45 ml of just-boiled water, stirring until clear, then pour it over the bloomed gelatine and stir for 30 seconds until no grains remain. The syrup should be completely transparent; if you see specks, sit the bowl in hot water for a minute. Set aside to cool to lukewarm.
3. Peel 1 large ripe mango and cut the flesh from the stone. Chop a heaped tablespoon of the firmest cheek into 5 mm dice and reserve, covered, in the fridge for the topping. Blend the remaining flesh to a completely smooth puree — you want roughly 180 g — scraping down the sides so no fibrous strands are left.