Mango Pudding
This Mango Pudding is the fruity, lightly creamy version that's often served in Chinese restaurants. It takes only minutes to prepare.
Servings: 8
Calories: 90kcal
Ingredients
- 1/4 cup cold water
- 4 teaspoons unflavored gelatin see note
- 2 cups mango nectar divided
- 2 Tablespoons granulated sugar
- 1 cup half and half cream or evaporated milk (or use light coconut milk to make this pudding dairy-free)
Instructions
- Pour 1/4 cup cold water into a medium bowl. Sprinkle 4 teaspoons unflavored gelatin over the cold water and let it stand for about 5 minutes.
- Heat 1 cup of the mango nectar in the microwave on high for 1 minute until hot (alternatively, you can heat it in a small saucepan over high heat, but don't heat it until it boils).
- Stir the hot mango nectar into the bloomed gelatin until it dissolves. Stir in 2 Tablespoons granulated sugar, the remaining 1 cup of mango nectar, and 1 cup half and half cream.
- Divide the mango mixture into 6-8 small bowls, dishes, or cups (alternatively, you can just let it set in the bowl, and scoop it from there after setting, but it looks more impressive when it's set in individual serving dishes).
- Place the dishes (or bowl) in the fridge and cover with plastic wrap or a clean dish towel. Let it set completely (about 1-2 hours).
- If desired, garnish with diced or sliced fresh mango, mint leaves, a drizzle of cream or coconut milk. Store any leftovers covered in the fridge for up to 3 days.
Notes
If you purchase your gelatin in pouches/packets, use one packet for this recipe. If you don't want your pudding to be too firm, you can measure out only 2 teaspoons from the packet, discarding the remainder or saving it for another use.
Nutrition
Calories: 90kcal | Carbohydrates: 13g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 26mg | Potassium: 55mg | Fiber: 0.2g | Sugar: 12g | Vitamin A: 541IU | Vitamin C: 10mg | Calcium: 44mg | Iron: 0.3mg
