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Mango Pudding

May 9, 2008

Native to India, the mango tree has been cultivated in many tropical regions of the world.

Having special significance in the culture of South Asia, mango is designated the national fruit of Pakistan, India, Bangladesh and Philippines.  The leaves are ritually used for floral decorations at Hindu marriages and religious ceremonies.

The fruit flesh of a ripe mango is very sweet so for the best result, use very ripe mangoes — it’s their fresh flavor that makes these puddings so delicious.

 

 

Active time: 30 min Start to finish: 9 hr (includes chilling)
Servings: Makes 8 servings.

INGREDIENTS

  • 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

PREPARATION

  1. Peel and pit mangoes, then purée in a food processor until smooth (you should have 2 1/3 cups purée). 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 puréed 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).

Written by alice · Filed Under Recipes 

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