Me: “Well, now *you* can make it all the time if you want.”
[I taught her how to make it for this week’s Sunday dinner. Video forthcoming shortly.]
Kavya: “Hm. Maybe I will invite my friends over and I can teach them how to make it…”
Me: “Good idea, kiddo.”
Also me: [my clever plan is working, ha ha ha ha ha…]
(15 minutes cooking time, plus time to set, serves 8)
Mango fluff was a popular dessert for kids at Sri Lankan parties when I was little, and is tremendously easy and quick to make; my kids love it. It also helps satisfy my mango craving when there are no ripe mangoes to be had for love or money. There are lots of variations on it, some with real cream instead of Cool Whip, some without gelatin, some with eggs, some with flavored jello, some with diced tinned fruit added in. Pineapple fluff is a popular variation in Sri Lanka. I encourage you to make it your own.
30 oz can mango pulp
8 oz cream cheese (room temperature, or will curdle!)
14 oz can sweetened condensed milk
2 envelopes of gelatin (plain)
1/2 cup water
8 oz Cool Whip
1. Beat cream cheese and 1 can sweetened condensed milk in a stand mixer with the paddle attachment, on high. When it’s all clear, with no white pieces, then add the mango pulp, and mix.
2. While it’s mixing, empty two gelatin packets into a microwave-safe container with the half cup of water and soak the gelatin, stirring gently until wet through, then microwave it for thirty seconds. Pour liquid gelatin into the mango mixture, and mix a few minutes more to combine.
3. Fold in the Cool Whip gently, transfer to a serving dish (or a set of dessert glasses for a pretty dinner party presentation), and refrigerate until set (at least four hours or overnight). Can be made a few days in advance.