Mango Tango Pudding

I love summers in the Philippines. Apart from exploring the beautiful places of this  1,107 islands, it is also a time for fruitstronomic explorations. Fruits are very abundant and whatever region you will land into, you will find palatable fruits in season and Mango is the most popular one.

Yes, Mango is D' MOST favorite ( by wide acceptance, of course) fruit of all, be it on sauces, marinade, desserts, juice or simply fruit on its own-- its sweetness and meatiness is incredibly delicious!


This made me so envious for those surrounded with nothing but varieties of mango trees-- and  tasting the mango pudding at DTF make it worst.  To appease my longingness for this incredibly sweet meat, I hunt for a taste closer to the Philippine Mango and is satisfied by what Thai Honey Mango has to offer--

MANGO PUDDING
what you need...
2 large Thai mangoes : 1 ½ for puree, ½ for topping- cubed or sliced

½ c caster sugar

1 pack instant knox gelatin

1 c hot water

1 cup whipping cream

1 cup fresh milk

2 tsp mango flavoring (I used Mc Kormick)

Optional: Mint leaves for garnishing

Preparation:

1.    Blend the 1½ mangoes meat and set aside.

2.    Cube or slice the other half, place/arrange in a plate, cover with cling wrap and chill until ready to use.

3.    Dissolve sugar in hot water then add gelatin and mix thoroughly.

4.    Pour this mixture over the mango puree and pulse.

5.    In a separate bowl, add fresh milk and whipping cream then the mango flavoring, mix until well combined.

6.    Pour into the puree mixture then blend again.

7.    Place the pudding into serving containers and refrigerate for not less than 2 hours, I did this overnight…

8.    Serve chilled and garnish with sliced/cubed mango and/or mint leaves.

Just the way I tasted it!