I tell you - eating with Ms or my own family is like eating with a pack of hungry wolves. If you get to taste every dish, you could be said to be a) an extremely fast eater with asbestos lips (there have been occasions where my father has finished a bowl of soup and there is still STEAM coming off of the residual coating of soup in the bowl, or the server is still ladling soup for everyone) b) a stamina eater with lightning reflexes (perhaps a pavlovian-trained reflex), or c) you're sitting next to my dad or J (in either family. haha!)
So...the reason why these photos even exist is because this is, in fact, a "leftover" pudding from the Y familys' feast. Surprisingly, Ms family eats less than my family - even J disappointed me when he had to doggy bag the rest of his plate. Who would have thought that a seasoned athlete arriving for dinner after a long evening of volleyball would have a moderate sized appetite (vs the monstrous one I was expecting?) *shrug*.
Ingredients
2 envelopes Knox granulated gelatin
1/3 c granulated sugar
1 c boiling water
1 c cool water
~400g sweetened mango puree (about 15 oz) - I used Rellure brand of sweetened Kesar Mango Pulp, although you could experiment and find a brand or product that you prefer
1 c whipping cream
1/2 c diced fresh mango
Evaporated milk for serving
Method
In a large metal or ceramic bowl, stir gelatin and sugar together. Add boiling water and stir until dissolved.
Stir in cool water, mango puree, and cream until combined. Stir in diced mango.
Pour into small molds or a large jelly mold and refrigerate until firm.
Serve with a thin layer of evaporated milk.
I poured mine into individual molds and used teacups when I ran out - I thought it looked cute with the layer of bright yellow pudding and the thin layer of milk on top. This recipe made about 18 portions. Thank you to L for the beautiful roses and vase!
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