recipes from the escobosa kitchen

Mango Pudding

source Ruchita Ghaskadvi
for about 66 people
  • 2 package unflavored gelatin
  • 0.75 cup sugar
  • 1 cup hot water
  • 3 cups mango pulp
  • 1 can evaporated milk (12-ounce)
  1. Stir together gelatin and sugar; add hot water and stir until dissolved.
  2. In large bowl mix mango pulp, evaporated milk, and gelatin mixture together.
  3. Pour mixture in a serving bowl. Cover and chill until set, about 3 hours.
  4. Serve pudding in individual dessert bowls garnished with any of the following: chopped apples, pineapple slices, or toasted shredded coconut.