Tropical Mango Pudding
Here, it's extremely important to use ripe mangoes. It's their fresh flavor that makes these puddings so delicious.
2 1/4 to 2 3/4 lb very ripe mangoes (4 or 5)
1 (1/4-oz) pack unflavored gelatin
1 1/4 cups water
1/2 cup sugar
3/4 cup canned evaporated milk
1. Peel and pit mangoes, then purée in a food processor until smooth (you should have 2 1/3 cups purée). Force through a medium-mesh sieve into a bowl to remove any fibers, scraping bottom of sieve with a rubber spatula (discard fibers).
2. Sprinkle gelatin over 1/4 cup water in a small bowl and let stand 1 minute to soften. Heat sugar and remaining cup water in a small saucepan over moderately high heat, stirring, until sugar is dissolved, then add gelatin mixture and stir until dissolved. Add puréed mango and heat, stirring, just until mixture reaches a bare simmer. Remove from heat, then stir in evaporated milk until combined well. Cool to room temperature, stirring occasionally, about 30 minutes.
3. Divide among 8 (1/2-cup) goblets and chill, covered, at least 8 hours and up to 24 (for flavors to develop; puddings will be softly set).
1 (14 ounce) can sweetened condensed milk
1 1/2 cups cold water
1 (3.4 ounce) package instant vanilla pudding mix
2 cups heavy cream
3 bananas, sliced
1/2 cup lemon juice
36 vanilla wafers
1. In a medium bowl, stir together condensed milk and water. Beat in pudding mix until smooth. Chill in refrigerator 5 minutes.
2. In a separate bowl, whip cream until stiff peaks form. Fold whipped cream into chilled pudding mixture. Dip sliced bananas in lemon juice. Shake off excess.
3. In a 2 1/2 quart serving bowl, spoon 1 cup pudding mixture. Top with one-third each of the wafers, bananas and remaining pudding. Repeat layers twice. Chill until serving.
Serving: 12 - 14