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.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2010
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

Make Ahead Tip: Refrigerate for up to 2 days.

Equipment: Eight 6- to 10-ounce ramekins

Nutrition Facts

247 calories; protein 6.3g 13% DV; carbohydrates 56.3g 18% DV; exchange other carbs 4; dietary fiber 2.7g 11% DV; sugars 53.2g; fat 0.6g 1% DV; saturated fat 0.2g 1% DV; cholesterol 6.4mg 2% DV; vitamin a iu 1948.8IU 39% DV; vitamin c 63.4mg 106% DV; folate 73.4mcg 18% DV; calcium 147.9mg 15% DV; iron 0.3mg 2% DV; magnesium 51.1mg 18% DV; potassium 761.2mg 21% DV; sodium 55.7mg 2% DV; thiamin 0.2mg 20% DV; added sugar 27g.

Reviews (1)

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Rating: 4 stars
10/30/2011
Good. Easy to make. I used very ripe mangoes. Read More