Unlike dairy products, coconut milk brings out and enhances the taste of the mango, plus adds that touch of richness you’re looking for in a pudding. It’s also healthier for you (lactose-free, plus it provides healthy fats that are good for your heart!)
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
Procedures : Add gelatin and sugar to hot water and mix until dissolved and smooth.
In a 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 the jelly mold and chill until set, at least 3 hours. To serve, dip jelly mold briefly in hot water then turn the 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 fiber and vitamin E.
This is a sample recipe from HeartSmart Chinese Cooking by Stephen Wong, one of the books in the Heart and Stroke Foundation’s Heart Smart Library. Recipe reprinted with permission from Douglas & McIntyre
Keywords: Mnago Pudding