Weekly Recipe: Mango Pudding

They serve this in heaven, I'm sure of it. Got this one from a newspaper a few years ago.

Mango Pudding

6 ripe mangos, peeled, seeded and very finely chopped [I recommend using a food processor to puree them instead -- much faster and I prefer the consistency]
2 Tbsp fresh lime juice (from about 1 lime)

1/2 tsp salt

1 c plus 2 Tbsp sugar [adjust according to your taste -- I prefer a tad less]

2 1/2 tsp powdered unflavored gelatin [about 1 packet]

4 c heavy cream [if you are afraid of this much cream, just skip the recipe altogether -- not worth making it without all the cream]

1) Place the mangoes, lime juice and salt in a large saucepan over medium heat and cook, stirring occasionallhy, until the mangoes are very soft, about 5 minutes.

2) Add the sugar and continue cooking, stirring and scraping the bottom of the saucepan, until the mixture becomes syrupy, with a few chunks of mango remaining, about 15 minutes. If the sugar starts to brown, reduce the heat. Let cool to room temperature.

3) Sprinkle the gelatin over 3 tablespoons of cold water and set aside for 5 minutes. Stir the gelatin into the cooled mango mixture until it dissolves, then mix in the cream.

4) Divide the mixture among 8 4-ounce ramekins or serving bowls. Chill in the refrigerator until set, about 3 hours, and serve cold. Can be refrigerated for up to 1 day.

photo from The Daily Raw Cafe