Mango Pudding

TinyArtist

  Mango PuddingYield: 4 servings

  Ingredients  

• 2  cup fresh mango, peeled
• 1  cup  evaporated milk
• 1/2  cup superfine sugar
• 1  cup hot water
• 3/4  ounce powdered gelatin
• 1    lime juice, and zest
• powdered sugar
• mint, sprigs
  

  Directions  

• Puree the mangoes in a blender.
• Transfer to a bowl.
• Pour the evaporated mile onto the mango puree, and the sugar and mix well in a separate bowl, pour in hot water and add the gelatin (and not the other way around or you will get lumpy bits).
• Quickly stir until all the gelatin granules have dissolved and add to the pureed mangoes and mix well.
• Ladle the mixer into 4 dishes.
• Place on a tray and refrigerate for at least 1 hour.
• When ready to serve, briefly put the dishes in a baking pan filled with 1 in of hot water to help loosen the pudding.
• Use a flat knife to run around the edges of the pudding.
• Place a plate on top of the dish and quickly invert it - the pudding should fall onto the plate.
• Squeeze over lime juice, dust with powdered sugar and decorate with lime zest and sprig of mint.