Buttermilk Puddings with Mango Sauce

Puddings:

Combine 1/4 cup of the cream with the sugar in a saucepan and bring to the boiling point. Remove from heat.

Dissolve the gelatin in the water. Stir into the cream mixture and mix well. Transfer to a bowl and stir in the buttermilk. Split the vanilla bean and scrape the seeds into the pudding. Refrigerate for 20 minutes, stiring occasionally.

Whip the remaining 3 tablespoons of the cream and fold into the mixture. Pour into 2 lightly oiled 1-cup metal molds. Fill each mold right to the top. Wrap with plastic; refrigerate for 2 hours.

Mango Sauce:

Place the mango flesh and sugar in a food processor. Puree. Strain through a sieve. Unmold each pudding and serve with Mango Sauce.