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Mango Pudding Cubes (Jellies)

Adapted from the Boba Guys, these silky mango pudding cubes—soft, delicate jellies—make a bright and refreshing topping for bubble tea, matcha, or any drink that deserves a golden touch.
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Ingredients
  

  • 1 1/2 cups filtered water
  • 1/2 cup unflavored gelatin powder
  • 1 pound diced mango thawed if frozen (use the sweetest and freshest you can find)
  • 1 1/4 cups granulated white sugar
  • 3/4 cup heavy whipping cream
  • 1/4 cup whole milk

Instructions
 

  • Pour 1/2 cup of the water into a large mixing bowl, and sprinkle the gelatin powder over the top to bloom. Let it sit for 10 minutes.
  • Add the mango, sugar, cream, and milk to a blender. Process on medium low speed until smooth, and strain through a fine mesh strainer into a bowl. Use a spatula to push the mixture through the strainer as needed. Discard any leftover pulp.
  • In a small saucepan (or in the microwave), heat your remaining water until boiling, and pour it over the bloomed gelatin. Mix until gelatin is fully dissolved.
  • Add the mango to the gelatin mixture, and stir till everything is combined.
  • Pour your mixture into a wide and shallow container. Remember that the depth to which you pour will be how tall your jellies are - I like to make it no deeper than 1/4 inch for adding to drinks (so they can pass through a bubble tea straws). I use small rimmed baking sheets.
  • Cover and refrigerate at least 12 hours.
  • Cut the puddings to 1/4 inch dice (or to your preferred size) before serving. Store in an airtight container, refrigerated, up to 1 week.