Double Mango Pudding

3 Mangoes, peeled and divided
2 1/4 cups water, divided
1/2 sugar
1 Tbs unflavored gelatin
1/4 cup whipping cream

Coarsely chop 2 mangoes. Dice the remaining mangoes.

Combine coarsely chopped mangoes and 1/4 cup water in a blender; process until smooth. Press puree through a fine sieve over a bowl; discard solids.

Bring 3/4 cup water to a boil in a medium saucepan. Add sugar to pan, stirring until dissolved. Remove from heat. Stir in the remaining 1 1/4 cups water. Sprinkle unflavored gelatin over water in the saucepan; let stand 1 minute. Add the mango puree, stirring with a whisk. Pour the mixture evenly into each of 8 (6 oz.) ramekins or custard cups. Cover and chill overnight or until set. Top evenly with diced mango.

Place cream in a medium bowl; beat with a mixer at high speed until stiff peaks form. Serve with pudding.

Yield: 8 servings
(Serving size: 1 ramekin and 1 Tbs whipping cream)

From Cooking Light, Jan/Feb 2009.