Mango Pudding

Ingredients:

2 envelopes (1 tablespoon) unflavored gelatin

3/4 cup (175 mL) sugar

1 cup (250 mL) hot water

3 cups (750 mL) pureed fresh mangoes

1 cup (250 mL) 2 percent evaporated milk

8 ice cubes

lime wedges, optional

fresh mango slices for garnish, optional

Method:

Add gelatin and sugar to hot water and mix until dissolved and smooth.

In large bowl, mix mango puree, evaporated milk and ice cubes.

Pour gelatin mixture into mango mixture and stir until ice cubes are melted.

Pour mixture into jelly mould and chill until set, at least 3 hours.

To serve, dip jelly mould briefly in hot water then turn pudding out onto platter.

Squeeze on some lime juice, garnish with mango slices if desired and serve. 

(Best eaten within a day).

Courtesy: Chef Rhonda Parkinson and Stephen Wong,