Mango Pudding

February 17, 2009

The mango is so versatile, especially when beckoning Spring to pull up a chair and stay awhile. This sweet and fleshy fruit makes quite a splash alongside a midsummer's

tilapia

, while taking on an altogether different characteristic in a traditional Indian

lassi

. In recent years, the mango has found its way into the Chinese

dim sum

menu in the form of custards and puddings. If you ever find yourself in a Chinatown, you must try some...or if you are local,

this restaurant

offers a suprisingly refreshing version. And, for those of you who may have a few ripe mangoes lying around, today is your day--

enjoy!

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  • 2 envelopes unflavored gelatin
  • 3/4 cup sugar
  • 1 cup hot water
  • 3 cups pureed fresh mangoes
  • 1 cup evaporated milk
  • 8 ice cubes fresh mango slices for garnish, optional
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Add gelatin and sugar to hot water and mix until dissolved and smooth. In large bowl, mix mango puree, evaporated milk and ice cubes. Pour gelatin mixture into mango mixture and stir until ice cubes are melted. Pour mixture into ramekins or custard cups and chill until set, at least 3 hours. To serve, dip mold briefly in hot water then turn pudding out onto platter. Garnish with mango slices if desired and serve. Serves 8.

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