Philadelphia cream cheese -- 200gm
Mango puree -- 1 can (3 ¼ cups)
Heavy Whipping cream -- 1 cup
Milk -- 1 cup
Sugar -- 1 cup
Powdered gelatin -- 3 Tbsp(3 envelopes)
Preparation of pudding:
Sprinkle gelatin over milk and mix well. Heat it in a double boiler until all the gelatin granules melt. Don't boil the gelatin for long. Strain the gelatin and milk mixture to remove any lumps. Set aside to cool.
In a large bowl, whip the cream to stiff peaks.
Add in cheese, mango puree(you can use fresh mango puree or store bought ones. I ve used both.), sugar and mix well until well combined. I used an egg beater.
Add the cooled (make sure it is not hot and not cold, because gelatin sets as it starts to get cold) gelatin-milk mixture to this and mix well until well combined.
Pour in a large dish that can hold almost 2 liters of liquid and chill in the refrigerator for about 8 hours or until set. Serve cold. This can also be served in individual serving dishes.