Serves 4 to 6. Recipe is from “The Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home” by Diana Kuan (Ballantine Hardcover).
2 large ripe mangoes (makes about 2 cups mango puree)
1/2 cup hot water
1 envelope unflavored gelatin
1/2 cup evaporated milk
1/4 cup sugar
Fresh mango slices, raspberries or kiwi slices for garnish, optional
1. Peel the mangos and slice the flesh from the pit. Put the slices into a blender or food processor and purée until smooth.
2. In a large glass bowl, add the hot water to the gelatin and stir until dissolved. Let the gelatin mixture stand for about 3 minutes. Add the evaporated milk and sugar and stir until the sugar is completely dissolved. Add the mango purée and mix well.
3. Pour the mixture into ramekins, wine glasses or small shallow dishes. Cover with plastic wrap and chill in the refrigerator for at least 2 hours, or overnight. After the pudding is chilled, garnish with mango slices, raspberries or kiwi slices, if using.