Mango Pudding

I love making this pudding for potlucks. It is quick, easy and always a big hit. For those of us who miss the mango season in India, this dessert is a comfort food, especially on hot, sunny days. To make it even healthier, one can substitute the cream cheese and the whipped cream with low-fat versions.

Ingredients
1 can (32 oz) mango pulp (Alphonso, any brand)
1 bowl (8 oz) whipped cream (Cool Whip brand)
1 bar (8 oz) cream cheese
2 sachet (1 oz each) unflavored gelatin (Knox brand)
1 cup sugar
2 cups water

Method
Heat water and sugar in a saucepan. When warm, add the gelatin and keep stirring until all the lumps are melted and mixed evenly. Keep aside and let it cool.

Blend the whipped cream and the cream cheese in a large bowl until smooth. Add the mango pulp and mix until smooth.  Add the sugar-gelatin mix and stir well. Pour into little bowls or a pudding dish and cover with a plastic warp. Refrigerate for 3 to 4 hours.

Serve chilled as is or with a topping of fruits or chocolate sauce.

Note: My aunt, from whom I got this recipe, makes a mango pie as well. She uses a graham cracker crust and pre-bakes it as per instructions. When cool, she pours the pudding mixture into the shell and chills it in the refrigerator for 3 to 4 hours. She serves the pie slices with whipped cream on top.