2 hrs 15 mins
A popular dessert at Chinese restaurants, mango pudding is more similar in texture to a pot de crème than a traditional egg custard. This recipe, passed down from my mother, is creamy, with bright mango flavor.
Game plan: If you want to substitute fresh mangoes for frozen, 3 medium mangoes peeled and cut into large chunks will yield about one pound.
Place 8 (6-ounce) ramekins on a baking sheet; set aside.
Place 3/4 cup of the water and 1/2 cup of the sugar in a small saucepan over high heat. Stir until sugar is dissolved and mixture is boiling, about 3 minutes. Remove from heat.
Place mango in a blender, pour in sugar mixture, and blend on medium-high until very smooth, about 1 minute. Pour through a fine mesh strainer set over a medium bowl and, using a rubber spatula, work the mixture through the strainer, discarding any pulp or stringy fibers. Measure 2 cups of the purée (reserve any extra purée for another use); set aside.
Place 1 1/4 cups of the remaining water in a small saucepan over high heat and bring to a boil.
Meanwhile, place the remaining 3/4 cup sugar, gelatin, and salt in a large mixing bowl, add remaining 1/2 cup water, and whisk to incorporate, about 30 seconds. Add boiling water and whisk until gelatin and sugar are dissolved, about 1 minute.
Add the 2 cups of mango purée, cream, and lime juice and whisk until evenly combined. Divide the mixture evenly among the ramekins and refrigerate until set, at least 2 hours.