Mango Pudding Recipe

1. 1

   Place 8 (6-ounce) ramekins on a baking sheet; set aside.

2. 2

   Place 3/4 cup of the water and 1/2 cup of the sugar in a small saucepan over high heat.

3. 3

   Stir until sugar is dissolved and mixture is boiling, about 3 minutes.

4. 4

   Remove from heat.

5. 5

   Place mango in a blender, pour in sugar mixture, and blend on medium-high until very smooth, about 1 minute.

6. 6

   Pour through a fine mesh strainer set over a medium bowl and, using a rubber spatula, work the mixture through the strainer, discarding any pulp or stringy fibers.

7. 7

   Measure 2 cups of the puree (reserve any extra puree for another use); set aside.

8. 8

   Place 1 1/4 cups of the remaining water in a small saucepan over high heat and bring to a boil.

9. 9

   Meanwhile, place the remaining 3/4 cup sugar, gelatin, and salt in a large mixing bowl, add remaining 1/2 cup water, and whisk to incorporate, about 30 seconds.

10. 10

    Add boiling water and whisk until gelatin and sugar are dissolved, about 1 minute.

11. 11

    Add the 2 cups of mango puree, cream, and lime juice and whisk until evenly combined.

12. 12

    Divide the mixture evenly among the ramekins and refrigerate until set, at least 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.