MANGO PUDDING

Directions

1. Peel and slice mangoes. Chop the mango in a blender until the size of peas. Remove one cup of the mango pulp and set aside. Puree the remaining mangoes until smooth to make 3 cups.
2. Sprinkle gelatin over 2 cups of room temperature water in small saucepan; let stand 1 minute. Turn on the heat and cook on low heat about 3 minutes or until gelatin is completely dissolved, stirring occasionally. Add sugar and stir till sugar is completely dissolved, about 1 minute.
3. Whisk in mango puree and heavy whipping cream or evaporated milk and whisk till smooth. Fold in the reserved chopped cup of mango pulp.
4. Pour into prepared wet ramekins, and refrigerate until set, at least 2 hours or overnight.
5. To make the whipped cream, pour the cream and sugar into a bowl. Whip cream till soft peaks form.
6. To serve, layer some sliced mangoes on top of the pudding, and top with a dollop of whipped cream (or drizzle on some evaporated milk or coconut milk)