Serves 6

The delicate flavor of Mango Pudding sets it apart from thicker, heavier puddings. Traditionally, agar-agar would have been used in place of gelatin crystals.

2 cups canned mango pieces

½ cup boiling water

2 packages Knox unflavored gelatin

¾ cup sugar

1 cup evaporated milk

1 cup syrup from the canned mango

• In a food processor, purée the mango pieces. Reserve the syrup and set aside.

• In a large bowl, pour the boiling water over the gelatin and stir for about 2 minutes until it is dissolved.

• In a medium saucepan, bring the sugar, evaporated milk, and mango syrup to a boil, stirring. Remove from the heat and add the puréed mango. Add to the bowl of gelatin, stirring.

• Pour the mixture into a dish or individual serving bowls. Chill until set.