This recipe is missing a component of milk or cream. The authentic dim sum dessert should have the consistency of jello, but should be opaque, not translucent because it has evaporated or condensed milk it. I found another web version of the same recipe with cream in it so I think it was omitted in Cooking Light for some reason. I agree with previous comments about needing more gelatin in it. However, the flavor was light and fresh and my friends thought it tasted good anyway.
Double Mango Pudding
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)
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Amount per serving
- Calories: 127
- Calories from fat: 0.0%
- Fat: 3g
- Saturated fat: 1.8g
- Monounsaturated fat: 0.9g
- Polyunsaturated fat: 0.1g
- Protein: 1.3g
- Carbohydrate: 25.9g
- Fiber: 1.4g
- Cholesterol: 10mg
- Iron: 0.1mg
- Sodium: 8mg
- Calcium: 15mg
- 3 mangoes, peeled and divided
- 2 1/4 cups water, divided
- 1/2 cup sugar
- 1 tablespoon unflavored gelatin
- 1/4 cup whipping cream
- 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.
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