Jun 30 2008
Mango Pudding
Ingredients
1 Can or 3 cups Mango Pulp
12 oz Lite Cool Whip
1 Cup Milk
1 Cup Sugar
1 Cup Water
3 small envelopes or approx. 3 tbsp Knox Unflavored gelatin
Mix together the mango pulp, milk, sugar and the cool whip in a large bowl. Boil the water and dissolve the gelatin in it. Pour the dissolved gelatin mixture over the mango pulp mix. Mix well to combine. Pour the mixture in a 13×9 pan and refrigerate for at least 4 hours. Cut into desired size and serve.
I’m totally drooling on my keyboard right now…well I’ll have to try this recipe!!
anyway, I dont think I ve ever seen canned mango pulp before. Could I just use any kind of canned mango? or what about using realy mangos?
thanks!
@Ashleigh, Glad you liked the recipe. You can surely use fresh mangoes, if you can find them. Look for ripe mangoes that have some give to them. They should yield 14 oz of pulp when pureed. Hope you give it a try and let me know how it goes! You may need to add some more sugar as the canned pulp comes sweetened.
Hi, can I leave out the cool whip? I don’t have access to it 🙂 if not, what alterations should I make?
Shaggy, You can leave out the cool whip, but the texture of the pudding will not be mousse like. It will be more like a flan. You can substitute half sour cream and half cream cheese if you have access to them. Be sure to whip the cream cheese when it gets to room temp and mix it with the sour cream. This will make the pudding taste like a cheese cake.