Ingredients:

  • 300 g fresh mango flesh, cubed
  • 1 tbsp fresh lime juice
  • 2 tbsp honey
  • 1 can (400 ml) full-fat coconut milk
  • 1 tbsp halal beef gelatin powder
  • 3 tbsp cold water
  • 1/4 tsp sea salt

Instructions:

  1. Place 300 g cubed mango, 1 tbsp lime juice, and 2 tbsp honey into a blender. Process on high until the mixture is completely smooth and seedless, then pour the puree into a bowl and set aside.
  2. Sprinkle 1 tbsp halal beef gelatin powder evenly over 3 tbsp cold water in a small bowl and let it sit for 5 minutes until it forms a thick sponge.
  3. Pour 400 ml full-fat coconut milk and 1/4 tsp sea salt into a small saucepan over medium-low heat.
  4. Just as the coconut milk begins to simmer, whisk in the bloomed gelatin. Stir continuously until the gelatin is fully dissolved and the liquid is clear and glossy.
  5. Slowly pour the warm coconut mixture into the blender with the mango puree. Pulse for 10-15 seconds until the color is a uniform, pale gold.
  6. Divide the mixture evenly among four dessert glasses. Place them in the refrigerator for at least 4 hours, or until the dessert feels firm to a gentle touch.