Loaded Mango Pudding
Ingredients
- 5 ripe Ataulfo mangoes (aka champagne/honey/yellow mangoes)
- ¾ cup plus 2 tablespoons cold water (divided)
- 1 packet unflavored gelatin (0.25-ounce)
- ½ cup hot boiling water
- 2½ tablespoons sugar
- ¼ cup plus 2 tablespoons evaporated milk
Instructions
- Prepare 4 (1-cup) containers.
- For the mangoes, wash them under water and dry them with paper towels. To cut the mangoes into little cubes, hold one mango with one hand and stand it on its stem. With a sharp knife in the other hand, cut from the top of the mango, down one side of the pit. Repeat with the other side. Now, you have three pieces (two halves and the pit). Lay one half of mango on the table with the flesh facing up, use a knife to do ½-inch lengthwise and ½-inch crosswise cuts in it, but try not to cut through the peel. Hold that mango in hand, use a spoon to separate the flesh and peel. The mango cubes should be easily scooped out. Repeat with the rest of the mangoes. For the pit part, peel off the skins with hands. If you want, you can either scoop out the flesh along the pits with a spoon. Save that to make a puree or enjoy them yourself.
- In a blender, add 1 cup mango cubes and ¼ cup cold water. Blend into a smooth puree. It should come out to about 1 cup puree. If not enough, blend a few more mango cubes. If it's a little over, it's not a problem. Set aside.
- In a large heatproof mixing bowl, add 2 tablespoons cold water. Sprinkle the gelatin over evenly. Let bloom for 2 minutes. In the meantime, make sure the hot boiling water is ready. Pour into the gelatin. Whisk until gelatin is completely dissolve, about 2 minutes. Whisk in sugar and mix until dissolve. Pour in ½ cup of cold water, 1 cup of mango puree, and evaporated milk. Combine well. Add the rest of mango cubes and give a quick stir. Divide into the prepared containers.
- Chill uncovered in the fridge until set, at least 3 hours. Cover with plastic wrap once cooled. Serve cold.
Notes
- If the mangoes are not ripe enough when you buy them, let them sit on the kitchen counter for a few days. Once they are aromatic when hold close to your nose and their skin starts to get a little wrinkle, the mangoes are ripe and ready. Keep in the fridge until ready to use. They will be good for a few days.
- The mangoes I got are super sweet, so I only added 2½ tablespoons sugar. The pudding is just sweet enough. Add more if you like.
- For storage, the pudding can be kept in the fridge for 2 days.
- My mom's version uses mango flavored gelatin powder. It's a little easier and quicker. Here is the recipe.