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Peel the skin off the mango. Place the pulp in a pacojet pot and freeze it in a freezer at -18℃ to -23℃ for 24 hours.
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Steep the gelatin in the water.
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Heat 400cc of water in a pan.
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Make shavings of the frozen mango using a pacojet machine and add to (3). As the water becomes warm, add the gelatin and granulated sugar and stir
until dissolved. Stir in the milk and custard powder mixture and continue heating. Remove from the heat and allow it to cool.
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Add the heavy cream to (4), mix well and chill.
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Stir in some Kirsch and pour the mixture in pudding cups. Chill in a refrigerator until the mixture sets.
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