Mango Pudding

[prasantrin]

Mango Pudding

Serves 12 as Dessert.

I've been told this isn't really a pudding, as it relies on gelatine for body, and it isn't a mousse because the cream isn't whipped. Whatever it is, it's delicious!

• 30 oz Alphonso mango pulp (1 large can)
  
• 2 c whipping cream
  
• 1-1/2 c sugar
  
• 5-1/2 c water
  
• 1 oz gelatine
  

Simmer gelatine, sugar and 3 1/2 cups water until the sugar and gelatine are dissolved. Mix the cream with 2 cups water and the mango puree. Add to the gelatine mixture.

Pour into a 13x9x2 inch pan, or in individual ramekins, and refrigerate.

You can use any combination of water and cream--I will often use 4 cups of cream and only 3.5 cups water. You can also increase the amount of mango pulp if you prefer a stronger mango flavour, and decrease the sugar if you prefer it less sweet. It's a very flexible recipe!

Keywords: Dessert, Easy, Pudding

( RG1351 )