Mango Pudding

1. 1

   Peel the skin from the mango and cut the mango off the pit.

2. 2

   Cut the mango into 1-inch pieces to yield 1 cup.

3. 3

   In a small bowl, place 1/4 cup grape juice.

4. 4

   Sprinkle in the gelatin and stir to mix.

5. 5

   Let stand for 1 minute.

6. 6

   In a small saucepan, heat the remaining 1/2 cup grape juice until hot.

7. 7

   Pour the hot grape juice into the juice/gelatin mixture and stir until the gelatin is completely dissolved.

8. 8

   Let cool but not set.

9. 9

   In a blender, place the mango and sugar and blend on high speed until smooth.

10. 10

    Add the sour cream, whole milk, rum, lime juice, and gelatin/grape juice mixture and blend well.

11. 11

    Pour into four 8-ounce souffle dishes.

12. 12

    Cover with plastic wrap and chill until firm, about 4 hours or longer.

13. 13

    If desired, this dessert may be served with heavy cream or condensed milk poured over the top and garnished with 2 mint leaves for each serving.

No additional tips available.