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.
Active Time: 40 minutes |
Total Time: 2 hours 40 minutes (including 2 hours chilling time)
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
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.
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.
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.
Per serving :
0 g Fat;
0 g Sat;
0 g Mono;
6 mg Cholesterol;
49 g Carbohydrates;
5 g Protein;
2 g Fiber;
56 mg Sodium;
641 mg Potassium