Mango Pudding

Directions

1. 1
   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.
2. 2
   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.
3. 3
   Do not let the sugar caramelize and brown.
4. 4
   Remove from the heat and cool to lukewarm.
5. 5
   Stir the gelatin into the mango mixture until it dissolves, then stir in the cream until well incorporated.
6. 6
   Divide the mixture among eight 4-ounce ramekins or serving bowls.
7. 7
   Chill in the refrigerator, uncovered, until set, about 3 hours.
8. 8
   Serve cold, with chantilly on top, if desired.
9. 9
   For the Chantilly: Whisk the cream until soft peaks form.
10. 10
    Add the sweetened condensed milk and salt and whisk until medium-soft peaks form.
11. 11
    (When you lift the whisk from the cream, a peak should form and the very tip should fall back down.)
12. 12
    Makes 2 cups