Double Mango Pudding

Double Mango Pudding Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Orange mangoes symbolize gold and riches. Prepare and chill pudding the night before. Whip the cream just before serving, and allow guests to dollop some on their own desserts.

Yield:

8 servings (serving size: 1 ramekin and 1 tablespoon whipped cream)

Recipe from

Cooking Light

Nutritional Information

Calories 127
Caloriesfromfat 0.0 %
Fat 3 g
Satfat 1.8 g
Monofat 0.9 g
Polyfat 0.1 g
Protein 1.3 g
Carbohydrate 25.9 g
Fiber 1.4 g
Cholesterol 10 mg
Iron 0.1 mg
Sodium 8 mg
Calcium 15 mg

Ingredients

3 mangoes, peeled and divided
2 1/4 cups water, divided
1/2 cup sugar
1 tablespoon unflavored gelatin
1/4 cup whipping cream

Preparation

1. Coarsely chop 2 mangoes. Dice the remaining mango.

2. Combine coarsely chopped mangoes and 1/4 cup water in a blender; process until smooth. Press puree through a fine sieve over a bowl; discard solids.

3. Bring 3/4 cup water to a boil in a medium saucepan. Add sugar to pan, stirring until dissolved. Remove from heat. Stir in the remaining 1 1/4 cups water. Sprinkle unflavored gelatin over water in the saucepan; let stand 1 minute. Add the mango puree, stirring with a whisk. Pour the mixture evenly into each of 8 (6-ounce) ramekins or custard cups. Cover and chill overnight or until set. Top evenly with diced mango.

4. Place cream in a medium bowl; beat with a mixer at high speed until stiff peaks form. Serve with pudding.

Nathan Fong,

Cooking Light

January 2009
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