I know. It's winter. Why am I cooking with mangoes? That's so.... summery! Well, after the holiday cookie-baking-binge, I wanted to make a dessert that was not a baked good. And not butter-laden. We had some pots de crème for our holiday dinner and it got me thinking of other desserts utilizing my lovely ramekins. Why not a pudding?
And with the winter solistice comes the lengthening of days. I know it will be awhile before the days don't make me want to hibernate, but I like to think of the solstice as a turning point and leading towards summer. A bit delusional? Yes, but it helps me get through the gloom of a Pacific Northwest winter! So, it's time to bring the sun inside with some mangoes!
Okay, the mangoes at my local grocery store looked positively pitiful. So I had to be resourceful and I used an organic substitute of canned mango chunks with no added sugar.
I wanted a topping of sorts as well, for presentation as well as taste. Cue another of my favorite fruits - strawberries!
(adapted from Eating Well)
Yields twelve 4 oz. servings
2 1/4 to 2 3/4 lb very ripe mangoes (4 or 5) OR 3 cans of mango chunks, drained
1 (1/4-oz) envelope unflavored gelatin
1 1/4 cups water
1/2 cup sugar
3/4 cup canned evaporated milk