In an 8x13 inch aluminum baking pan over medium heat, mix the sugar and lemon juice. Cook and stir until caramelized. Remove from heat, and blend in mango, sweetened condensed milk, cornstarch, rum, evaporated milk, eggs, and salt. Step 3

Instructions 1 Place 8 (6-ounce) ramekins on a baking sheet; set aside. 2 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.

Sprinkle gelatin over water in a small bowl; let stand until softened, about 1 minute. Microwave on High, uncovered, until the gelatin has completely dissolved but the liquid is not boiling, 10 to 20 seconds. (Alternatively, bring 1/2 inch water to a gentle simmer in a small skillet.

Place some mango cubes in the molds (Get some nice looking glassware for pudding.) Fill up the molds with the mixture. Use the tip of a folded kitchen tissue to break the bubbles, if there are. Cover with cling film and chill for at least two hours or until the pudding is set.

This mango pudding is simply the best. And it's also one of the easiest to put together. What makes it extra good is the fact that it is made with coconut milk instead of whipping cream or regular milk.

Mango pudding is a simple dessert made from fresh mangos, coconut milk and sugar. The pudding has a rich and creamy texture and is served cold, usually with a fresh mango garnish. The key to this recipe is a great mango. I use champagne mangos because they don’t have the threads found in other varieties that can stick between your teeth.

How to make mango pudding: Dissolve a packet of gelatin in boiled hot water. Stir in some sugar and a pinch of salt. Add in the milk or cream.