IMBB #14: Orange you hungry?

The latest IMBB hosted by Foodgoat with the theme of orange. I chose to make something orange in color rather than the fruit orange because out of all the food that are orange in color, mangoes are my favorite. For those that have been to Chinese restaurant for dim sum will recognize this mango pudding. I always thought the dessert came from a box of Robinson's mango pudding mix (kind of like jello). So when I came across this recipe, I knew I had to try it. I used Manila mango (it's our favorite kind), but any ripe ones will do. Since the mango puree was so sweet, I cut the sugar down to 1/2 cup and we didn't miss it at all. It could have probably stay in the refrigerator a bit longer since it just barely set. But I waited as long as I could keep myself away. Make sure to serve with more evaporated milk over.

Mango Pudding

1 envelope unflavored gelatin
3/4 cup sugar
1/2 cup hot water
1/2 cup 2 percent evaporated milk
1 1/2 cups pureed fresh mangoes
4 ice cubes

Dissolve gelatin and sugar in hot water and stir until the liquid is smooth.
Mix it with the rest of the ingredients and stir until ice cubes are melted.
Pour mixture into molds and chill for 4 hours.