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Mango Pudding

My Mother-In-Law is famous for her mango pudding. It is the one thing that everyone makes room for, regardless of how stuffed they are. If you have ever been a dinner guest at my Mother-In-Law's, you would know that she makes enough food to feed a hungry army. The recommended dress code for the dinners should be a muu-muu or forgiving sweatpants.

I have made this mango pudding many times now and would highly recommend that you make the mango pudding the night before in order to allow it to set properly.

Unflavored gelatine and mango pulp. See ALLERGY ALERT below.

Bowl #1
1/2 cup cold water
4 packets of unflavored gelatine
3 cups hot water
1-1/4 cup white sugar

Bowl #2
2-1/2 cups cold water
1-3/4 cup whipping cream
850 ml mango puree (canned or fresh)

1. Mix 1/2 cup of cold water and gelatine in a large bowl and let it sit for 5 minutes. Mix in hot water and white sugar.

2. In a large container, mix cold water, whipping cream and mango puree.

3. Pour in the contents from Bowl #1 (gelatine/sugar mixture) into Bowl #2 (whipping cream/mango puree).

4. Stir and refrigerate overnight to allow the pudding to set.

Decorate with seasonal fruit or whipped cream. Serve cold.

  • The Rellure brand of mango pulp pictured above is made in a facility that also produces other top 8 allergens (peanuts, tree nuts, milk, egg, fish, shellfish, soy and wheat). Please use the product at your own discretion. We did not feed this mango pudding to our little man (who is allergic to peanuts and almonds). However, a family friend who has a peanut and tree nut allergy ate this without incident. 
  • To err on the cautious side, for those with food allergies, I would recommend using pureed fresh mangoes or pureed frozen mangoes (thawed) instead of canned.

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