Ingredients
Method
- Scoop mango out of its peel with a spoon and then blend the mango until completely smooth. Set aside the peels to use later.
- In a medium saucepan, combine the heavy cream, mango puree, sugar, salt, lime zest and turmeric. Bring to a gentle simmer over medium heat, stirring frequently.
- Simmer for 5-6 minutes, until the mixture looks visibly thicker, then remove from the heat and strain using a fine mesh sieve into a separate bowl.
- Whisk in the lime juice and vanilla extract until completely incorporated. The mixture should thicken slightly to the consistency of a custard.
- Carefully pour the mixture into the prepared mango peels (or another vessel, like ramekins or small jars).
- Refrigerate for at least 4 hours, or overnight, until fully set. Enjoy!
- Optional: sprinkle with tajín before serving.
Notes
Sequencing is the key in this recipe, so be sure to bring the cream and mango mixture to a simmer, strain it to remove and zest, and then add in the lime juice. This recipe won't work if you add everything in add once and then just heat it up!
Be careful when simmering the milk as it can easily boil over without warning. You'll want it to be bubbling up on the edges and a bit in the middle, but not completely boiling.
You don't have to pour the posset mixture into mango shells - you could use dessert cups, ramekins, or small bowls instead.
Be sure to completely blend up your mango before adding it to the mixture. Mangoes can be a bit fibrous, so blend for about 20-30 seconds.
Storage: You can keep these in the refrigerator for about 3-5 days.