Mango Puddings

• 2 1/4 to 2 3/4 lb very ripe mangoes (4 or 5)
• 1 (1/4-oz) envelope unflavored gelatin
• 1 1/4 cups water
• 1/2 cup sugar
• 3/4 cup canned evaporated milk
• Garnish: 1 mango, peeled, pitted, and diced

1. Peel and pit mangoes, then puree in a food processor until smooth (you should have 2 1/3 cups puree). Force through a medium-mesh sieve into a bowl to remove any fibers, scraping bottom of sieve with a rubber spatula (discard fibers).
2. Sprinkle gelatin over 1/4 cup water in a small bowl and let stand 1 minute to soften. Heat sugar and remaining cup water in a small saucepan over moderately high heat, stirring, until sugar is dissolved, then add gelatin mixture and stir until dissolved. Add pureed mango and heat, stirring, just until mixture reaches a bare simmer. Remove from heat, then stir in evaporated milk until combined well. Cool to room temperature, stirring occasionally, about 30 minutes.
3. Divide among 8 (1/2-cup) goblets and chill, covered, at least 8 hours and up to 24 (for flavors to develop; puddings will be softly set).

very ripe mangoes, unflavored gelatin, water, sugar, milk, mango

Taken from www.epicurious.com/recipes/food/views/mango-puddings-234682 (may not work)