Mango Pudding
- 1 cup mango (1 large ripe)
- 3/4 cup white grape juice, divided
- 2 teaspoons unflavored gelatin
- 3/4 cup sugar
- 1/2 cup sour cream
- 1/3 cup whole milk
- 1 1/2 tablespoons rum
- 1 tablespoon lime juice
- 1/2 cup heavy cream or sweetened condensed milk (optional)
- 8 mint leaves, for garnish (optional)
- Peel the skin from the mango and cut the mango off the pit.
- Cut the mango into 1-inch pieces to yield 1 cup.
- In a small bowl, place 1/4 cup grape juice.
- Sprinkle in the gelatin and stir to mix.
- Let stand for 1 minute.
- In a small saucepan, heat the remaining 1/2 cup grape juice until hot.
- Pour the hot grape juice into the juice/gelatin mixture and stir until the gelatin is completely dissolved.
- Let cool but not set.
- In a blender, place the mango and sugar and blend on high speed until smooth.
- Add the sour cream, whole milk, rum, lime juice, and gelatin/grape juice mixture and blend well.
- Pour into four 8-ounce souffle dishes.
- Cover with plastic wrap and chill until firm, about 4 hours or longer.
- If desired, this dessert may be served with heavy cream or condensed milk poured over the top and garnished with 2 mint leaves for each serving.
mango, white grape juice, unflavored gelatin, sugar, sour cream, milk, rum, lime juice, heavy cream, mint
Taken from www.cookstr.com/recipes/mango-pudding-2 (may not work)