2.0°

1/2 cup orange juice

1-1/2 tablespoons (1-1/2 packets)

unflavored gelatin

1/2 cup heavy cream

1/2 cup cream of coconut (like Coco Lopez or Coco Goya)

1/2 cup sweetened condensed milk

1 (1 pound, 14-ounce) can Mango pulp*

1/2 cup granulated sugar

1 tablespoon fresh lemon juice

Pinch salt

Lightly sweetened whipped cream, or pecan praline topping (recipe follows),

for garnish

Place orange juice in a small bowl; sprinkle gelatin over orange juice to soften; set aside.

Combine mango pulp, cream, cream of coconut, sweetened condensed milk, sugar, lemon juice and pinch of salt in the container of an electric blender. Blend until smooth, then pour mixture into a small saucepan. Over medium heat, bring mixture to a boil, stirring constantly.

Remove pan from heat. Stir in softened gelatin, mixing until gelatin is completely dissolved. Pour mixture into a 6-cup mold (or into eight 6-ounce custard cups) and chill overnight.

Unmold pudding or serve from custard cups. If desired serve pudding with lightly sweetened whipped cream and garnish with shredded coconut, dried cranberries, dried pineapple and mint sprigs.

Kitchen Ade Note: If you do not plan to mold the pudding, reduce the amount of gelatin to 1 tablespoon (one packet) unflavored gelatin.