Mango Pudding Recipe
- 2 1/2 cups cold water
- 1 1/4 cups granulated sugar
- 1 pound frozen mango chunks
- 2 (1/4-ounce) packets unflavored gelatin
- 1/2 teaspoon kosher salt
- 1 cup heavy cream, chilled
- 1 teaspoon freshly squeezed lime juice
- Place 8 (6-ounce) ramekins on a baking sheet; set aside.
- Place 3/4 cup of the water and 1/2 cup of the sugar in a small saucepan over high heat.
- Stir until sugar is dissolved and mixture is boiling, about 3 minutes.
- Remove from heat.
- Place mango in a blender, pour in sugar mixture, and blend on medium-high until very smooth, about 1 minute.
- 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.
- Measure 2 cups of the puree (reserve any extra puree for another use); set aside.
- Place 1 1/4 cups of the remaining water in a small saucepan over high heat and bring to a boil.
- 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.
- Add boiling water and whisk until gelatin and sugar are dissolved, about 1 minute.
- Add the 2 cups of mango puree, cream, and lime juice and whisk until evenly combined.
- 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)