Bill's Summer Mango Pudding

 (from Wall Street Journal 8/11/07)

6 mangoes, peeled, seeded, and chopped very fine
2 T. fresh lime juice
1/2 t. salt
1 cup plus 2 T. sugar
2 1/2 t. powdered gelatin
4 cups heavy cream

Place mangoes, lime juice and salt in a large saucepan over medium heat and cook, stirring occasionally, until the mangoes are very soft, about 5 minutes. 
Add the sugar and continue cooking, stirring and scraping the bottom of the pan, until the mixture becomes syrupy, with a few chunks of mango remaining, about 15 minutes. If the sugar starts to brown, reduce the heat.  Let cool to room temperature.
Sprinkle the gelatin over 3 T. of cold water and set aside for 5 minutes. Stir the gelatin mixture into the cooled mango mixture until it dissoves, then stir in the cream.
Divide mixture into 8 4-oz. ramkeins. Chill until set, about three hours. Serve cold. Can be refrigerated up to one day.

(I'm going to try this with just plain milk and see if it's almost as good--it would be WAY less fattening!)