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Author Notes: The Tommy Atkins Florida mangoes are not in season until late May. Summer is when I can get backyard junior football-sized, Lily Pulitzer-colored fleshy pink and green ones. That's when we indulge in mango fever- not just puddings but smoothies, chutneys, salsas and strudels. In February our mango pudding is much more modest and must rely on chunked Mexican mangoes from the freezer case. If, after May, you find yourself with a ripe Florida mango, please put your puree through a fine sieve before adding the other ingredients as the Tommy Atkins can be more fibrous than the frozen mangoes available now.
I used coconut milk here but you should feel free to substitute half and half or more heavy cream or even a can of CocoLoco for a less modest and an even more luscious version. I might try pineapple juice too for a leaner version. I also used less sugar and more lime here for tartness to my taste, but you may omit the lime and up the sugar as you choose. —Eliana60
Serves: 4 to 6 individual servings
cups mango puree
ounces (or approximately 1/2 can) coconut milk
cup heavy cream
envelope Knox gelatin
cup boiling water
tablespoons lime juice
- Puree mangoes in blender. If using Florida mangoes, strain puree through sieve to remove any fibrous material. Return to blender.
- Add coconut milk, heavy cream and lime juice and blend.
- Boil the water and remove from heat to cool a little. Sprinkle gelatin over water and whisk until fully dissolved.
- Add gelatin mixture to ingredients in blender and blend to mix.
- Pour into individual ramekins and chill at least 2 hours.
- This will set up very firm and will make a good pie or tart filling as well. No runny slices! She's modest and knows her place.
- This recipe was entered in the contest for Your Best Pudding