Mango pudding

Sprinkle the powdered gelatin evenly over cold water, not in a pile, and leave about 10 minutes to bloom into a solid clump.

Pick out any white, firm or under-ripe mango pieces; for fibrous mango, pass it through a sieve for a smooth pudding.

Blend the mango with honey in a pot using an immersion blender.

Add the whipping cream.

Dissolve the bloomed gelatin with water just off the boil; do not boil gelatin on the stove, since prolonged heat breaks it down.

Heat the mango mixture to almost a boil, until bubbles and steam appear, so the dessert keeps longer; turn off the heat.

Pour in the gelatin mixture; the hot base finishes dissolving any gelatin left undissolved.

Taste and adjust sweetness and acidity, adding lemon juice, without double dipping.

Stir in fresh mango cubes, not with a whisk; frozen mango should be cut while semi-frozen.

Pour into molds and refrigerate at least 3 hours, until set and cold, covered with plastic wrap if left long; ideally the day before.

Garnish with whipping cream and extra mango cubes.