Mango Pulp - 850 ml (or use 2 regular cans of sliced mangos)
Fresh ripe mango - 1
Whipping Cream - 500 ml
Gelatin - 4 small packets
Sugar - 1 cup
Cold water to add - 2 cups
Cold water to boil - 2 cups
- Remove the skin and pit from the fresh mango. Dice up mango pieces and set aside.
- If you used the sliced canned mangos, dice up the mango pieces and mash some of them.
- Combine gelatine powder and sugar.
- Put 2 cups of cold water into a pot and add the gelatin and sugar.
- Bring water to a boil, stirring occasionally. Ensure that sugar and gelatin have been dissolved. Mixture should become clear.
- Turn off heat.
- Add mango pulp and 2 cups of cold water. Mix.
- Add whipping cream. Mix.
- Let cool.
- Chill in refrigerator.
- This mango pudding is not like Jello pudding. It's more like mango jello, but softer. Maybe you could call this mango mousse, but you can serve this like a cake...
- I used the sliced mangos for the pudding shown in the photo I didn't use the drained mango juice, but I think I could have added some of it without any problems. (I couldn't find the canned mango pulp at first. I eventually found some at Superstore in the East Indian foods section.)
- The fresh mango makes it taste more fresh and fragrant. You could experiment with using all fresh mangos for this recipe. I think it would be awesome.
- You could swap out mango and replace it with pureed strawberries instead.