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.
Make Ahead Tip: Refrigerate for up to 2 days.
Equipment: Eight 6- to 10-ounce ramekins
1 fruit, 1 nonfat milk, 1 other carbohydrate