Mango Pudding

Mango Pudding

Burris, Ken

Provided by: EatingWell

2 hr 40 mins total 40 mins prep 214 calories/serving Full Screen

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

Directions

• 1. Sprinkle 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.
• 2. Place 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.
• 3. Lightly coat eight 6- to 10-ounce ramekins with cooking spray. Divide the pudding among the ramekins. Refrigerate until set, about 2 hours.
• 4. 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.
• To Make Ahead: Refrigerate for up to 2 days. | Equipment: Eight 6- to 10-ounce ramekins

• Filed under:
• Fruit,
• Asian,
• Chinese,
• Blender,
• Easy,
• Low Cholesterol,
• Low Fat,
• Vegetarian,
• Gluten Free,
• Kid-Friendly,
• Healthy,
• Dessert,
• Fall,
• Spring,
• Summer,
• Winter,
• Entertaining

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Comments

[blueeastindian]

10:54 AM on 04/20/2012

Is there a good alternative to gelatin. As a vegetarian, I try to stay away from this.

[Aelfgifu1]

11:47 PM on 04/29/2012

The agar-agar that they took out and replaced with gelatin is vegetarian. It was totally pointless to take it out too.