Mango Pudding Recipe

Directions

1. 1
   Place 8 (6-ounce) ramekins on a baking sheet; set aside.
2. 2
   Place 3/4 cup of the water and 1/2 cup of the sugar in a small saucepan over high heat.
3. 3
   Stir until sugar is dissolved and mixture is boiling, about 3 minutes.
4. 4
   Remove from heat.
5. 5
   Place mango in a blender, pour in sugar mixture, and blend on medium-high until very smooth, about 1 minute.
6. 6
   Pour through a fine mesh strainer set over a medium bowl and, using a rubber spatula, work the mixture through the strainer, discarding any pulp or stringy fibers.
7. 7
   Measure 2 cups of the puree (reserve any extra puree for another use); set aside.
8. 8
   Place 1 1/4 cups of the remaining water in a small saucepan over high heat and bring to a boil.
9. 9
   Meanwhile, place the remaining 3/4 cup sugar, gelatin, and salt in a large mixing bowl, add remaining 1/2 cup water, and whisk to incorporate, about 30 seconds.
10. 10
    Add boiling water and whisk until gelatin and sugar are dissolved, about 1 minute.
11. 11
    Add the 2 cups of mango puree, cream, and lime juice and whisk until evenly combined.
12. 12
    Divide the mixture evenly among the ramekins and refrigerate until set, at least 2 hours.