Sunny Mango Pudding

I miss my grandma, a lot. I miss her cackly laugh, her sparkling eyes, the way she walked with her cane, and oh, can't forget the super juicy kisses on the cheek that made my cousins and I look for a tissue afterwards. Miss her lots. I used to frequent a Chinese vegetarian house with my family to have tea with her every weekend. For dessert, my sister and I always got the petite servings of milky, subtly sweet mango puddings while grandma got coconut pudding.

Unfortunately the restaurant changed owners, and so did the mango pudding. It now tastes artificial and not at all milky, so I was so happy when I found a mango pudding recipe in Sherry Yard's cookbook, "Desserts by the Yard". It is not as milky like the one I loved at the vegatarian house, but this comes close and the mango flavor is a sunburst when brightened with the fresh lemon and orange juice added in.

Mango Pudding
Adapted from Sherry Yard, "Desserts by the Yard"

I omitted the 2 tbsp crystallized ginger for a pure mango flavor, but sprinkle on top of the puddings before serving if desired.

Ingredients
1/2 cup cold water
2 1/4 tsp powdered gelatin (one package)
1 cup heavy cream
1/4 cup sugar
1/2 cup sweetened condensed milk
2 cups mango puree, freshly prepared (2 large mangoes, peeled, diced, and pureed) or store-bought
2 tbsp fresh orange juice
1 tbsp fresh lemon juice
pinch of salt

Pour the cold water into a bowl and sprinkle the gelatin over it. Let sit for 2 minutes to soften.

Meanwhile, combine 1/2 cup of the heavy cream and the sugar in a small saucepan and bring to a boil. Remove from heat and add the gelatin mixture, whisking together until the gelatin dissolves. Add in the condensed milk, mango puree, orange juice, lemon juice and salt and whisk until smooth and combined. Strain the mixture through a sieve into six 6-ounce glasses or bowls. Chill until set, about an hour.

Whip the remaining 1/2 cup heavy cream to soft or medium peaks as desired. Serve puddings with whipped cream on the side.