Mango Pudding Recipe
- 6 mangoes, peeled, seeded, and chopped
- 2 tablespoons fresh lemon juice
- ½ teaspoon salt
- 1 cup plus 2 tablespoons (7½ ounces/212 grams) sugar
- 5 gelatin sheets, soaked in cold water until softened and drained, or 2½ teaspoons powdered gelatin, softened in 3 tablespoons cold water
- 4 cups (32 ounces/908 grams) heavy whipping cream
- Sweetened Condensed Milk Chantilly , optional, or ½ cup (4 ounces/113 grams) evaporated milk
- 1 cup (8 ounces/227 grams) heavy whipping cream
- 2 tablespoons sweetened condensed milk
- 1/8 teaspoon salt
- Put the mangoes, lemon juice, and salt in a large saucepan, set over medium heat, and cook, stirring occasionally, until the mangoes are very soft, about 5 minutes.
- Add the sugar and continue cooking, stirring and scraping the bottom of the saucepan, until the mixture becomes thick and syrupy, with a few chunks of mango remaining, about 15 minutes. Do not let the sugar caramelize and brown. Remove from the heat and cool to lukewarm.
- Stir the gelatin into the mango mixture until it dissolves, then stir in the cream until well incorporated.
- Divide the mixture among eight 4-ounce ramekins or serving bowls. Chill in the refrigerator, uncovered, until set, about 3 hours. Serve cold, with chantilly on top, if desired.
- For the Chantilly: Whisk the cream until soft peaks form. Add the sweetened condensed milk and salt and whisk until medium-soft peaks form. (When you lift the whisk from the cream, a peak should form and the very tip should fall back down.) Makes 2 cups
