Mango Pudding with Basil Lime Whipped Cream

Mango pudding is one of my nostalgia foods. It reminds me of church picnics and Dixie cups. It recalls memories of Hong Kong and dims sum over Victoria Harbor. Its cheerful color and tropical flavor never fails to put a smile on my face or impress friends. The smooth silky consistency and rich mango burst of flavor make this one of my favorite desserts.

And it is deceptively easy to make! And if the mango wasn't good enough, I also have a special whipped cream that will put you right over the edge. This is quite possibly the best thing I've ever made.

Mango Pudding
Serves 8, 20 minutes active cooking

2 envelopes unflavored gelatin
3/4 cup sugar
1/2 teaspoon salt
1/2 cup room temperature water
1 cup hot water
2 1/2 cups mango puree (I buy a can from the Indian grocery for about $2 for about 25 oz)
1 cup heavy whipping cream, chilled
1 tablespoon lime juice

1. Set up a baking tray with 8 ramekins/molds/cups. Each should have capacity for about 6 oz. Clear a shelf in the refrigerator.
2. Heat the 1 cup of water.
3. Meanwhile, in a large mixing bowl, preferably with a spout for pouring, add sugar, salt, and gelatin. Add 1/2 cup room temperature water and whisk to incorporate for a minute.
4. Add the hot water to melt the sugar and gelatin. Whisk until the sugar dissolves and gelatin is a little frothy. 
5. Add mango, heavy cream, and lime juice and stir to combine.
6. Pour into the ramekins in equal servings
7. Refrigerate for approximately 2 hours. Serve cold.

Basil Lime Whipped Cream
1/2 cup heavy whipping cream, chilled
2 tablespoons sugar
1 1/2 teaspoons lime zest
4 basil leaves, minced

1. Zest the lime into a small sturdy mixing bowl. 
2. Add the minced basil leaves and sugar. With a fork or spoon, grind sugar into the zest and basil to release the essential oils and blend the flavors. You should have green sugar!
3. Add the whipping cream. With a hand mixer, slowly beat the sugar and cream mixture. You can slowly increase the speed as long as you're not going to splash yourself!
4. Whip the mix for about 5 minutes until you have soft peaks. The cream will actually increase in volume because of the air, so don't worry if you don't think you have enough!
5. Serve 1 tablespoon on top of mango pudding.