Mango Pudding

     The very first time my two children and I tasted mango pudding was in a gathering. We instantly fell in love with it. Ever since then, we have been making it at home. This wobbly, soft and melts in your mouth, rich mango flavour dessert wins our hearts.

 I read it somewhere that mango pudding originated from India. Furthermore the recipe shared by a friend calls for an Alphonso mango nectar in can made in India. For this recipe, I will be using the Philippine brand frozen mango chunks which is now available in groceries. I wonder how this dessert tastes though using fresh mangoes. 

Ingredients:

1 cup cold water

4 tablespoons Knox gelatin ( 4 envelopes)

600 g Philippine brand mango chunks

extra glass of water for the puree

2 cups boiling water

3/4 cup sugar

2 cups whipping cream

Preparation:

1. In a big mixing bowl, pour cold water and gelatin. Mix just to cover the gelatin in water.  

    Set aside for 3-5 minutes.

2. Pour the mango chunks in the cup blender and add water until it reaches gauge to 3 cups 

    (750ml). Blend  mango puree until smooth.

3. After 5 minutes, pour boiling water in the big mixing bowl, add sugar and mix until 

    gelatin and sugar are dissolved.

4. Add whipping cream and mango puree mix well.

5. Strain mixture before pouring in the molds. (Never forget this process)

6. Pour in the greased mold, cover and refrigerate to set for 4 hours.

Note: Since this recipe does not require cooking, make sure that all utensils and pans are clean.

Enjoy and cook happy!