How To Make Mango Pudding

Unlike heavier puddings thickened with cornstarch or flour, mango pudding’s delicate texture comes from marrying mangoes with gelatin. Traditional recipes call for agar agar, a type of dried seaweed. However, most recipes simply use unflavored gelatin. If you want a more authentic dish, feel free to substitute agar agar for the gelatin – just remember that agar agar has stronger setting properties and reduce the total amount accordingly.

The only real trick to mango pudding is making sure both the gelatin and sugar are thoroughly dissolved. You can alter the sweetness level by adding or reducing the amount of sugar called for in a recipe, or reduce the fat content by substituting whole or even skim milk in place of evaporated milk or cream. For a fancier presentation, simply decorate the pudding with a few lime leaves or slices of Asian fruit, as shown in the photo. The choice is yours!

INGREDIENTS:

2 envelopes unflavored gelatin
3/4 cup (175 mL) sugar
1 cup (250 mL) hot water
3 cups (750 mL) pureed fresh mangoes
1 cup (250 mL) 2 percent evaporated milk
8 ice cubes
lime wedges, optional
fresh mango slices for garnish, optional

PREPARATION:

Add gelatin and sugar to hot water and mix until dissolved and smooth. In large bowl, mix mango puree, evaporated milk and ice cubes. Pour gelatin mixture into mango mixture and stir until ice cubes are melted.

Pour mixture into jelly mould and chill until set, at least 3 hours. To serve, dip jelly mould briefly in hot water then turn pudding out onto platter.

Squeeze on some lime juice, garnish with mango slices if desired and serve. (Best eaten within a day). Serves 8.

Each serving includes: Calories 208, 49 g Carbohydrates, 5 g Protein, 1 g Fat, trace Saturated Fat, 3 mg Cholesterol, 4 g Fibre, 42 mg Sodium, 345 mg Potassium.

An excellent source of vitamin A and vitamin C. A good source of fibre and vitamin E.

Click here to read about Beneficial Properties of Mangoes

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