Mango Pudding Recipe

  1. Place 8 (6-ounce) ramekins on a baking sheet; set aside.
  2. Place 3/4 cup of the water and 1/2 cup of the sugar in a small saucepan over high heat.
  3. Stir until sugar is dissolved and mixture is boiling, about 3 minutes.
  4. Remove from heat.
  5. Place mango in a blender, pour in sugar mixture, and blend on medium-high until very smooth, about 1 minute.
  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. Measure 2 cups of the puree (reserve any extra puree for another use); set aside.
  8. Place 1 1/4 cups of the remaining water in a small saucepan over high heat and bring to a boil.
  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. Add boiling water and whisk until gelatin and sugar are dissolved, about 1 minute.
  11. Add the 2 cups of mango puree, cream, and lime juice and whisk until evenly combined.
  12. Divide the mixture evenly among the ramekins and refrigerate until set, at least 2 hours.

cold water, sugar, mango, packets unflavored gelatin, kosher salt, heavy cream, freshly squeezed lime juice

Taken from www.chowhound.com/recipes/mango-pudding-28066 (may not work)

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