Note from Aunt Helen; I’ve developed this love for mango pudding and this is the best recipe for mango pudding that I’ve come across. It’s rich and creamy and so very, very good.
1/4 cup corn starch
2/3 cup (5 fl. oz. can) Evaporated Milk
3/4 cup Sweetened Condensed Milk
1/2 cup water
2 cups chopped fresh mangoes (about 2 medium)
1/8 teaspoon ground cinnamon
1 tablespoon rum (optional)
Garnish suggestions, chopped nuts, fresh berries or a sprig of fresh mint
Place cornstarch in medium, heavy-duty saucepan. Gradually add evaporated milk, stirring constantly, until cornstarch is dissolved. Add sweetened condensed milk, water and salt. Place saucepan on burner. Bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook, stirring constantly, until mixture thickens. Remove from heat. Pour mixture into large bowl. Let cool for 30 minutes.
Place mangoes, cinnamon and rum in blender; cover. Blend until smooth. Pour mango mixture into cooled milk mixture; stir.
Pour into dessert bowls or glasses. Refrigerate for at least 2 hours. Garnish as desired.