Manggo Pudding

Ingredients

• 2 1/2 cups cold water
• 1 1/4 cups granulated sugar
• 1 pound frozen mango chunks
• 2 (1/4-ounce) packets unflavored gelatin
• 1/2 teaspoon kosher salt
• 1 cup heavy cream, chilled
• 1 teaspoon freshly squeezed lime juice

Directions

1. Place 8 (6-ounce) ramekins on a baking sheet; set aside.
2. Place 3/4 cup of water and 1/2 cup of sugar in a heat saucepan stir until sugar is dissolved and mixture is boiling, remove
3. Place mango in a blender, pour in sugar and blend until very smooth.Measure 2 cups of the purée, set aside.
4. Place 1 1/4 cups of the remaining water in a small saucepan over high heat and bring to a boil.
5. Place 3/4 cup sugar, gelatin, and salt in a large mixing bowl, add 1/2 cup water, and whisk to incorporate, about 30 seconds. Add boiling water and whisk until gelatin and sugar are dissolved.
6. Add the 2 cups of mango purée, cream, and lime juice and whisk until evenly combined. Divide the mixture evenly among the ramekins and refrigerate until set, at least 2 hours.