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Mango Pudding




Source of Recipe


liife Script


List of Ingredients




Mango Pudding


* 2 envelopes envelopes unflavored gelatin (4 1/2 teaspoons)
* 1/2 cup water
* 4-6 ripe mangoes, peeled and diced, or 5 cups diced frozen mango, thawed
* 1 14-ounce can nonfat sweetened condensed milk
* 4 tablespoons lime juice

Recipe






1. Sprinkle gelatin over water in a small bowl; let stand until softened, about 1 minute. Microwave on High, uncovered, until the gelatin has completely dissolved but the liquid is not boiling, 10 to 20 seconds. (Alternatively, bring 1/2 inch water to a gentle simmer in a small skillet. Set the bowl with the gelatin mixture in the simmering water until the gelatin has dissolved completely.) Stir the mixture until smooth.

2. Place mango in a blender or food processor. Process until smooth. Push through a very fine sieve into a large measuring cup until you have 2 cups puree. (Reserve any extra fruit or puree for a smoothie or yogurt topping.) Whisk the mango puree, sweetened condensed milk and lime juice in a medium bowl. Slowly whisk in the softened gelatin mixture until well combined.

3. Lightly coat eight 6- to 10-ounce ramekins with cooking spray. Divide the pudding among the ramekins. Refrigerate until set, about 2 hours.

4. To serve, run a knife around the inside of each ramekin to loosen the pudding. Dip the bottom of the ramekin in hot water for 30 to 40 seconds, then invert onto a serving plate, holding ramekin and plate tightly together.

Nutritional Information:

Per serving
Calories 214 kcal
Calories From Protein -
Calories From Carbs -
Calories From Fat -
Carbohydrates 0 g
Dietary Fiber 2 g
Fat 0 g
Saturated Fat 0 g
Monosaturated Fat -
Polysaturated Fat -
Protein 5 g
Potassium 641 mg
Sodium 56 mg
Iron -
Cholesterol 6 mg