Speedy gave Alex an assignment today: do something with the mangoes in the fridge which were becoming too ripe already. Alex initially thought about a simple milkshake but wanted to incorporate gelatin in her recipe (which made me wonder if she used gelatin in her 2006 layered milk shake). I suggested that she puree the mangoes, use the puree instead of water in preparing gelatin then cut the firm gelatin into small cubes, spoon the cubes into glasses and pour in very cold milk. Like so.
If that’s not summery and sun-shiny enough, I don’t know what is.
- a 90-g. pack of unflavored, sweetened clear gelatin (we use Alsa at home)
- ¼ c. of water
- 1 and ½ c. of mango puree
- about 4 c. of cold, cold milk
- Make the pudding.
- In a pan, stir the gelatin into the water.
- Set over medium heat and cook, stirring, until the gelatin granules dissolve and the water is just starting to boil.
- Add the mango puree and cook, stirring, just until the mixture starts to boil again. Why not just add the mango puree off the fire? Because the mango puree, at room temperature, will make the gelatin start to harden at once and the mixture will turn lumpy before you can stir it. So, to make the mixture smooth for a uniformly-textured pudding, heat the mango puree too.
- Pour the mango-gelatin mixture into a tray. Cool until firm. Cut into small cubes.
- Spoon the cubed pudding into glasses. Pour in cold milk. Serve.