Double Mango Pudding
Preparation Time:
0:10 (approx.)Cooking Time:
0:10 (approx.)Number of Servings:
6INGREDIENTS
3/4
cup (190 ml)
boiling water
15
oz (450 ml)
canned mango pulp (not pickled in oil)
1/2
cup (130 ml)
cold water
1
cup (250 ml)
fresh mango, diced
1
cup (250 ml)
half and half or whipping cream
1 1/2
Knox gelatin packages (10 g)
1/2
cup (130 ml)
sugar
DIRECTIONS
- Dissolve the sugar in the boiling water in a large saucepan over medium low heat.
- Dissolve the gelatin in ¾ cup (175 ml) cold water and stir into the sugar water.
- Mix thoroughly.
- Turn off heat and add ½ cup (125 ml) of cold water.
- Cool to room temperature and add the mango pulp and then the cream stirring well to incorporate.
- Add the diced mango.
- Transfer to a serving dish or individual ramekins and chill overnight.
- Serve with a dollop of whipped cream.
