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)
Recipe from Cooking Light

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Nutritional Information

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

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