Mango Pudding

1. 1

   Put the mangoes, lemon juice, and salt in a large saucepan, set over medium heat, and cook, stirring occasionally, until the mangoes are very soft, about 5 minutes.

2. 2

   Add the sugar and continue cooking, stirring and scraping the bottom of the saucepan, until the mixture becomes thick and syrupy, with a few chunks of mango remaining, about 15 minutes.

3. 3

   Do not let the sugar caramelize and brown.

4. 4

   Remove from the heat and cool to lukewarm.

5. 5

   Stir the gelatin into the mango mixture until it dissolves, then stir in the cream until well incorporated.

6. 6

   Divide the mixture among eight 4-ounce ramekins or serving bowls.

7. 7

   Chill in the refrigerator, uncovered, until set, about 3 hours.

8. 8

   Serve cold, with chantilly on top, if desired.

9. 9

   For the Chantilly: Whisk the cream until soft peaks form.

10. 10

    Add the sweetened condensed milk and salt and whisk until medium-soft peaks form.

11. 11

    (When you lift the whisk from the cream, a peak should form and the very tip should fall back down.)

No additional tips available.