My Mom's Mango Pudding

For the mangoes, wash them under water and dry them with paper towels. To cut the mangoes into little cubes, hold one mango with one hand and stand it on its end. With a sharp knife in the other hand, cut from the top of the mango, down one side of the pit. Repeat with the other side. Now, you have three pieces (two halves and the pit). Lay one half of mango on the table with the flesh facing up, use a knife to make ½-inch lengthwise and ½-inch crosswise cuts in it, but try not to cut through the peel. Hold that mango in hand, use a spoon to separate the flesh and peel. The mango cubes should be scooped out easily. Repeat with the rest of the mangoes.

Prepare 4 cups of 1-cup container or 8 cups of ½-cup container. Set aside.

In a large heatproof bowl, add the jelly powder. Pour the boiling water over, and mix with a spatula gently. Stir until all the powder is melted. Add the cold water. Mix well. Stir in the mango cubes and evaporated milk.

Transfer the mixture to the prepared cups. Chill the pudding in the fridge for at least 3 hours before serving. It can be stored in the fridge for up to 3 days.