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Ingredients
- 4 1/2 teaspoons gelatin, unflavored 2 envelops
- 1/2 cup water
- 4 each mangos ripe, peeled and diced, or 5 cups diced frozen mango, thawed
- 14 ounces milk, sweetened condensed prefer low-fat or nonfat
- 1/4 cup lime juice prefer fresh
Method
- Sprinkle gelatin over water in a small bowl, allow to stand until softened, 1 to 2 minutes.
- Bring 1/2 inch water to a gentle simmer in a small skillet.
- Place the bowl with the gelatin mixture in the simmering water until the gelatin has dissolved completely.
- Stir the mixture until smooth.
- Add mango in a food processor or blender, process until smooth.
- Push through a very fine sieve into a large measuring cup until you have 2 cups puree.
- (Reserve any extra fruit or puree for a smoothie or yogurt topping.)
- Add the mango puree, sweetened condensed milk and lime juice in a medium bowl, and whisk until mix well.
- Gradually whisk in the softened gelatin mixture until well blended.
- Lightly spray eight 6- to 10-ounce ramekins or pudding cups with cooking spray.
- Divide the pudding among the ramekins.
- Keep refrigerate until set, about 2 hours.
- To serve:
- Run a knife around the inside of each ramekin to loosen the pudding.
- Put the bottom of the ramekin in hot water for 35 to 40 seconds, then invert onto a serving plate, holding ramekin and plate tightly together.
- Serve with freshly grated lime zest and several slices of fresh mangos if needed.
