Need a little help? Here are photo instructions showing how to make this recipe for Mango Pudding
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours, 15 minutes
- 2 envelopes (2 tablespoons total) 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
In 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 jelly mould and chill until set, at least 3 hours. To serve, dip jelly mould briefly in hot water then turn 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 fibre 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.
Need a little help? Here are step-by-step instructions, with photos, showing how to make this recipe for Chinese Mango Pudding