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Layered Mango Pudding or a Charlotte (Ante de Mango)
Makes 8 to 10 servings
½ cup raisins
2/3 cup sweet sherry
7 cups Pan de Yema, or challah or other egg bread, fresh or a few days old; or dry anise sponge cookies, biscuits, pannetone, or ladyfingers
3 large ripe mangoes, peeled and pit removed, cubed (5 ½ to 7 cups)
1 cup evaporated milk
¾ cup sweetened condensed milk
1 ½ teaspoons vanilla extract
In a small saucepan, plump the raisins in the sherry for 15 minutes over low heat, covered. If you are using fresh bread, dry the bread in the oven for 10 minutes. (If using dry bread, anise sponge cookies, biscuits, pannetone, or ladyfingers, omit this step.)
Place half of the mango and all the evaporated milk in a blender. Puree until smooth. Empty this mixture into a bowl and repeat with the remaining mango, condensed milk, and vanilla. Add to the first mixture and mix well. Strain the raisins and reserve the sherry and raisins.
In a clear serving bowl with straight sides, make a layer of half the bread cubes. Sprinkle half of the reserved sherry over the bread, followed by half of the raisins. Add half of the mango mixture. Add another layer of bread, sherry, and the raisins, saving about 5 raisins for the top. Add the remaining mango mixture and the raisins to decorate the top. Cover well with plastic wrap and refrigerate for 1 to 2 days. (You can make this in the morning and serve at night, but it really is better if you leave this a day or two.) Serve in wineglasses with a dollop of whipped cream, if you wish.
Excerpted from Seasons of My Heart, A Culinary Journey Through Oaxaca, Mexico
(Ballantine Books, November 1999, ISBN 0-345-42596-0)