I made the recipe below three times. The first time, I foolishly let the gelatin and water mixture cool as I was dicing mangoes and basically the solidified gelatin didn't incorporate with the rest. So they didn't set and Howard has been drinking them like shots. Ew.
The second time I found success and brought them over to my parent's house for Christmas dinner. However, the gelatin left surprise chunks in the pudding. I still needed to master a smoother gelatin mix. Third times the charm!
(Makes enough for 6 milk bottles)
1 fresh mango
1 package of gelatin (about 2 1/2 to 3 teaspoons)
3/4 cup of water
2/3 cup of mango pulp (or purée)
1/2 cup of evaporated milk
10 ice cubes
3 tablespoons of granulated sugar
- Cut the mango in half and dice into small cubes. Set aside the other half to eat! Or if you'd like, you can save them to decorate the pudding by placing them on top after it has set.
- Put the hot water in a small pot and boil, reduce heat to simmer. Stir in the gelatin until dissolved. This step is important!
- Turn off the stove and remove the pot from the heat. Pour in the mango pulp, evaporated milk, and ice cubes. Stir until the ice has melted.
- Add in the sugar and the diced mangoes, mix until sugar is dissolved.
- Pour into the milk bottles or ramekins or molds. Place in the fridge to let it set overnight or for about 2 hours.
- Decorate with the other half of the diced mangoes. Or pour a thin layer of mango pulp on top for decoration.
flan would also work well in these little bottles. Something to try this week!