Mango Pudding

Ingredients

• 1 pouch Knox Gelatin
• 2 tbsp Granulated Sugar
• ¾ cup Boiling Water
• 2 cups Mango Puree

Instructions

1. Mix gelatin and sugar.
2. Dissolve gelatin mix in boiling water.
3. Whip ice cream until smooth.
4. Add gelatin mixture to ice cream; mix well.
5. Pour mixture into mould or pie dish.
6. Place into refrigerator; let sit for 1 hour.
7. Remove from mould; serve with canned fruit cocktail.

Alternative Recipe

Ingredients

• 2 envelopes (2 tablespoons total) unflavored gelatin
• 3/4 cup (175 mL) sugar
• 1 cup (250 mL) hot water
• 3 cups (750 mL) pureed fresh mangoes
• 1 cup (250 mL) 2 percent evaporated milk
• 8 ice cubes
• lime wedges, optional
• fresh mango slices for garnish, optional

Instructions

1. Add gelatin and sugar to hot water and mix until dissolved and smooth.
2. In large bowl, mix mango puree, evaporated milk and ice cubes. Pour gelatin mixture into mango mixture and stir until ice cubes are melted.
3. Pour mixture into jelly mould and chill until set, at least 3 hours. To serve, dip jelly mould briefly in hot water then turn pudding out onto platter. Squeeze on some lime juice, garnish with mango slices if desired and serve. (Best eaten within a day). Serves 8.