One of the things that we have enjoyed about our yearly history co-op feasts is finding new recipes which we wouldn't normally come across. (This works both ways, with some historical eras having better food than others.) This mango pudding is one of the good ones. We first had it quite a few years ago when we were studying ancient Egypt, and it has been a family favorite ever since. Mangoes, while never cheap, are at their most reasonable this time of year. Look for the smaller, yellow mangoes. They are less stringy than the larger greenish red ones.
Mango Pudding (the actual recipe was called 'mango cup')
6-8 ripe mangoes, cut into chunks (do not use the skin)
1 1/2 - 2 cups milk
Put everything into a blender and mix until smooth. I adjust the amounts until it is the consistency I want...if you make it thinner, it could be more like a shake. Chill until ready to serve. The original recipe also calls for pistachios to be sprinkled on top, though we prefer it without them.