MANGO PUDDING RECIPE CONDENSED MILK RECIPES

Steps:

• Sprinkle gelatin over water in a small bowl; let stand until softened, about 1 minute. Microwave on High, uncovered, until the gelatin has completely dissolved but the liquid is not boiling, 10 to 20 seconds. (Alternatively, bring 1/2 inch water to a gentle simmer in a small skillet. Set the bowl with the gelatin mixture in the simmering water until the gelatin has dissolved completely.) Stir the mixture until smooth.
• Place mango in a blender or food processor. Process until smooth. Push through a very fine sieve into a large measuring cup until you have 2 cups puree. (Reserve any extra fruit or puree for a smoothie or yogurt topping.) Whisk the mango puree, sweetened condensed milk and lime juice in a medium bowl. Slowly whisk in the softened gelatin mixture until well combined.
• Lightly coat eight 6- to 10-ounce ramekins with cooking spray. Divide the pudding among the ramekins. Refrigerate until set, about 2 hours.
• To serve, run a knife around the inside of each ramekin to loosen the pudding. Dip the bottom of the ramekin in hot water for 30 to 40 seconds, then invert onto a serving plate, holding ramekin and plate tightly together.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Fill a large, shallow baking pan with about 1 1/2 inches water.
• In an 8x13 inch aluminum baking pan over medium heat, mix the sugar and lemon juice. Cook and stir until caramelized. Remove from heat, and blend in mango, sweetened condensed milk, cornstarch, rum, evaporated milk, eggs, and salt.
• Set pan with the mango mixture into the pan with water. Place in the preheated oven, and bake 45 minutes, or until firm. Cool before turning out onto a platter.