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