Return to Main Recipes Page/Return to Home Page
2-1/4 to 2-1/2 pounds very ripe mangoes (4 or 5)
Peel and pit mangoes, then puree in a food processor until smooth. Force through a medium-mesh sieve into a bowl to remove any fibers, scraping bottom of sieve with a rubber spatula (discard fibers).
Sprinkle gelatin over 1/4 cup water in a small bowl and let stand 1 minute to soften. Heat sugar and remaining cup of water in a small saucepan over moderately high heat, stirring until sugar is dissolved, then add gelatin mixture and stir until dissolved. Add pureed mango and heat, stirring, just until mixture reaches a bare simmer.
Remove from heat, and then stir in evaporated milk until combined well. Cool to room temperature, stirring occasionally, about 30 minutes.
Divide among 8 (1/2 cup) goblets and chill, covered, at least 8 and up to 24 hours.
Poster's Notes:
Posted by Rachel Schreiber
Nutritional Info Per Serving: N/A
1 1/4-ounce envelope unflavored gelatin
1-1/4 cups water
1/2 cup sugar
3/4 cup canned evaporated milk
I made this for the Shabbat dinner I was invited to tonight.