Mango Pudding

  • Active Time 40m
  • Total Time 2h 40m

8 servings

Very ripe mangoes make this simple Chinese pudding sublime. Traditionally, agar-agar — a derivative of seaweed — is used as the thickener. We use more commonly available gelatin and add sweetened condensed milk for a touch of creaminess. Use a very fine sieve for the smoothest texture. The recipe can be cut in half to make 4 puddings instead of 8.

ingredients

  • 2 envelopes unflavored gelatin (4 1/2 teaspoons)
  • 1/2 cup water
  • 4-6 ripe mangoes, peeled and diced, or 5 cups diced frounceen mango, thawed
  • 1 14-ounce can nonfat sweetened condensed milk
  • 4 tablespoons lime juice

directions

Sprinkle the gelatin over water in a small bowl; let stand until softened, about 1 minute. Microwave on high, uncovered, until the gelatin has completely dissolved but the liquid is not boiling, 10 to 20 seconds. (Alternatively, bring 1/2 inch water to a gentle simmer in a small skillet. Set the bowl with the gelatin mixture in the simmering water until the gelatin has dissolved completely). Stir the mixture until smooth.

Place the mango in a blender or food processor. Process until smooth. Push through a very fine sieve into a large measuring cup until you have 2 cups puree. (Reserve any extra fruit or puree for a smoothie or yogurt topping). Whisk the mango puree, sweetened condensed milk and lime juice in a medium bowl. Slowly whisk in the softened gelatin mixture until well combined.

Lightly coat eight 6- to 10-ounce ramekins with cooking spray. Divide the pudding among the ramekins. Refrigerate until set, about 2 hours.

To serve, run a knife around the inside of each ramekin to loosen the pudding. Dip the bottom of the ramekin in hot water for 30 to 40 seconds, then invert onto a serving plate, holding ramekin and plate tightly together.

Tip: You’ll need eight 6- to 10-ounce ramekins for this recipe. <br><br>Make Ahead: Refrigerate for up to 2 days.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 10213

nutrition information per serving

214 calories; 0g total fat; 0g total saturated fat; 6mg cholesterol; 56mg sodium; 0g carbohydrates; 2g fiber; 5g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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