Mango Pudding
This mango pudding is so easy to make. I made it in the morning and by dinner time, it was ready for dessert. My favorite style is using canned mango pulp because it is smoother. Not to mention, it is easier and available year-round.
Ingredients
- 2 tablespoons gelatin (about 2 and a half packets)
- ¼ cup sugar
- 1 cup boiling water
- 1 can evaporated milk (12oz/354ml)
- 2 cups mango pulp (from a can. I am use Kesar mangoes)
- 1 tablespoon lemon juice
Instructions
- Get a large bowl that can fit all the ingredients.
- Add gelatin and sugar to the bowl. Add boiling water and stir to dissolve. I let it sit for about 2 minutes to make sure everything is dissolved.
- Add the rest of the ingredients and whisk until smooth.
- At this point, it is ready to be refrigerated. You can either refrigerate it in the bowl, pour it into small ramekins, or pour it into a silicone mold for a cube shape. I initially used a glass container for the cube shapes but a lot of the pudding stuck to the glass and ended up not releasing. So I recommend a silicone mold if you want a cube shape. After that, cover with plastic wrap and refrigerate for at least 2 hours until solid.