MANGO PUDDING Recipe

1. 1

   Peel and slice mangoes.

2. 2

   Chop the mango in a blender until the size of peas.

3. 3

   Remove one cup of the mango pulp and set aside.

4. 4

   Puree the remaining mangoes until smooth to make 3 cups.

5. 5

   Sprinkle gelatin over 2 cups of room temperature water in small saucepan; let stand 1 minute.

6. 6

   Turn on the heat and cook on low heat about 3 minutes or until gelatin is completely dissolved, stirring occasionally.

7. 7

   Add sugar and stir till sugar is completely dissolved, about 1 minute.

8. 8

   Whisk in mango puree and heavy whipping cream or evaporated milk and whisk till smooth.

9. 9

   Fold in the reserved chopped cup of mango pulp.

10. 10

    Pour into prepared wet ramekins, and refrigerate until set, at least 2 hours or overnight.

11. 11

    To make the whipped cream, pour the cream and sugar into a bowl.

12. 12

    Whip cream till soft peaks form.

13. 13

    To serve, layer some sliced mangoes on top of the pudding, and top with a dollop of whipped cream (or drizzle on some evaporated milk or coconut milk)

* Per serving · 4 servings · Values may vary.

No additional tips available.