Mango Pudding
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.
Source: EatingWell Magazine, January/February 2010
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Make Ahead Tip: Refrigerate for up to 2 days.
Equipment: Eight 6- to 10-ounce ramekins
Nutrition Facts
Per Serving:
247 calories; protein 6.3g; carbohydrates 56.3g; dietary fiber 2.7g; sugars 53.2g; fat 0.6g; saturated fat 0.2g; cholesterol 6.4mg; vitamin a iu 1948.8IU; vitamin c 63.4mg; folate 73.4mcg; calcium 147.9mg; iron 0.3mg; magnesium 51.1mg; potassium 761.2mg; sodium 55.7mg; thiamin 0.2mg; added sugar 27g.
Exchanges:
1 fruit, 1 nonfat milk, 1 other carbohydrate