 It's mango season, one of my favorite seasons of the year. The mangoes are in stores right now and my favorite are these little atulfo mangoes. They're kidney shaped, they're small, and they're sometimes called champagne mangoes. But the reason I love them is because on the inside they're sweet and juicy. The flesh is smooth and creamy. It's not fibrous at all. They're so delicious. So today I'm going to show you how you can use some of these little mangoes to make a pudding with only two ingredients. Perfect for young children to make for a dessert for Mother's Day. So first of all, when you're looking for these little champagne mangoes in the grocery store and you want them to be nice and sweet, look for the ones that are all wrinkled on the skin. And you can see that this one's pretty wrinkly. That's a good sign that it's really nice and sweet. Now to cut this open, the seeds inside of the champagne or the atulfo mangoes are really, really thin, which means you get more flesh inside to eat. So I like to just cut the stem and off so that I have a nice flat surface, set it on my board and then just slice down really close to the center so that I'm just kind of scraping right by that thin pit that's in the middle. So look at, you can just, you can hear that right there. And then I wind up with these nice, beautiful halves. And then I'm just going to slice them one way, then the other way so that I get little nice cubes. Turn it inside out. And then I'll use my paring knife to just slice these little cubes right into my measuring cup. So I'm gonna put this right into my blender. You could also use a food processor. Both will work. And the one other ingredient is some coconut cream. And these days you can buy nice, thick coconut cream in a little can in the grocery store. It's usually by the Asian ingredients in the store. And I'm just going, you'll see how thick this is. I'm just gonna scoop it right in. So here it goes. So now I'm going to put it in my little serving dishes. I'm using some little glasses. You can use custard cups, little bowls. And I'm going to put it in the refrigerator and let it chill for a while. And when you serve it, it will be delicious. Creamy, a little bit of coconut, a lot of sweet mango. It's delicious. I'm Sue Dodin sharing good food for good life 365. Bye.