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

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)