A luscious, decadent, no-cook, eggless Mango Pudding which can be whipped up quickly at home. Make it for your family and friends.
Cut the mango and make a puree of it by using the food processor, keep aside.
Add the cream cheese in a bowl, whisk it on low-speed by using your electronic hand/stand mixer. Now add whipped cream, mango pulp, and sugar into this, whisk until everything is well blended.
Mix gelatin with ¼ cup of water, keep aside for 10 minutes. Now add another 1/3 cup water into this, and stir (use a hand whisk) over low heat until the gelatin completely dissolves into the water. Care should be taken not to overheat or boil the gelatin. Let the gelatin mixture cooled slightly at room temperature. Add this into the mango mixture while still warm, mix well.
Transfer the Mango Pudding mixture into two 220 ml. jars or you can use any ramekin/bowl for this. Cover the mouth of the jar with aluminium foil or cling film. Keep the jars refrigerated for 8 hours or overnight.
Serve chilled pudding with some fresh fruits on top or fancy them with a scoop of Vanilla Ice-cream. The Mango Pudding tastes great on its own as well.