Mango Pudding

Ingredients:

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.