Active Time

　　30 min

　　Total Time

　　9 hr

　　Although this dessert is not traditional (Nonya sweets typically call for unusual ingredients that are not readily available in the U.S.), you'd likely find a version of it at a contemporary Malaysian restaurant. It's extremely important to use very ripe mangoes — it's their fresh flavor that makes these puddings so delicious.

　　

Ingredients

Makes 8 servings

　　2 1/4 to 2 3/4 lb very ripe mangoes (4 or 5)

　　1 (1/4-oz) envelope unflavored gelatin

　　1 1/4 cups water

　　1/2 cup sugar

　　3/4 cup canned evaporated milk

　　Garnish: 1 mango, peeled, pitted, and diced

　　

Step 1

Peel and pit mangoes, then purée in a food processor until smooth (you should have 2 1/3 cups purée). Force through a medium-mesh sieve into a bowl to remove any fibers, scraping bottom of sieve with a rubber spatula (discard fibers).

　　

Step 2

Sprinkle gelatin over 1/4 cup water in a small bowl and let stand 1 minute to soften. Heat sugar and remaining cup water in a small saucepan over moderately high heat, stirring, until sugar is dissolved, then add gelatin mixture and stir until dissolved. Add puréed mango and heat, stirring, just until mixture reaches a bare simmer. Remove from heat, then stir in evaporated milk until combined well. Cool to room temperature, stirring occasionally, about 30 minutes.

　　

Step 3

Divide among 8 (1/2-cup) goblets and chill, covered, at least 8 hours and up to 24 (for flavors to develop; puddings will be softly set).