Active Time: 15 minutes
Makes: 8 servings
Ingredients:
• 2½ cups cold water
• 1¼ cups granulated sugar
• 1 pound () frozen mango chunks
• 2 (¼ ounce/7 g) packets unflavored gelatin
• ½ teaspoon kosher salt
• 1 cup heavy cream, chilled
• 1 teaspoon freshly squeezed lime juice
Method:
- Place 8 (6-ounce) ramekins on a baking sheet; set aside.
- Place ¾ cup of the water and ½ cup of the sugar in a small saucepan over high heat. Stir until sugar is dissolved and mixture is boiling, about 3 minutes. Remove from heat.
- Place mango in a blender, pour in sugar mixture, and blend on medium-high until very smooth, about 1 minute. 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. Measure 2 cups of the purée (reserve any extra purée for another use); set aside.
- Place 1¼ cups of the remaining water in a small saucepan over high heat and bring to a boil.
- Meanwhile, place the remaining ¾ cup sugar, gelatin, and salt in a large mixing bowl, add remaining ½ cup water, and whisk to incorporate, about 30 seconds. Add boiling water and whisk until gelatin and sugar are dissolved, about 1 minute.
- Add the 2 cups of mango purée, cream, and lime juice and whisk until evenly combined. Divide the mixture evenly among the ramekins and refrigerate until set, at least 2 hours.
http://www.chow.com/recipes/28066-mango-pudding