Dissolve sugar in boiling water in a large saucepan over medium/low heat.

Meanwhile, dissolve gelatin in ¾ cup (175 mL) cold water, then add to the sugar mixture. Mix thoroughly until everything has dissolved. Turn off heat and add the remaining cold water.

Place the chopped fruit into a food processor and purée until smooth. When the mixture reaches room temperature, mix in the mango pulp and then the milk. Stir well to incorporate. If you prefer a smoother pudding texture pour the mixture through a sieve.

Transfer to a serving dish or individual serving dishes and chill overnight or until set. Alternatively, pour into an 8" (20 cm) square cake pan, refrigerate until set and cut into 1 ½" (3.75 cm) squares to serve.

Make pudding with low fat milk and fruit for a healthy dessert choice. Our recipe for mango pudding supplies a source of calcium and vitamin C.