Rating: 2 stars
7 Ratings
  • 1 star values: 2
  • 2 star values: 4
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

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.

Nathan Fong
Recipe by Cooking Light January 2009

Gallery

Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Coarsely chop 2 mangoes. Dice the remaining mango.

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  • 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.

  • 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.

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

Nutrition Facts

127 calories; calories from fat 0%; fat 3g; saturated fat 1.8g; mono fat 0.9g; poly fat 0.1g; protein 1.3g; carbohydrates 25.9g; fiber 1.4g; cholesterol 10mg; iron 0.1mg; sodium 8mg; calcium 15mg.
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