Mango pudding is a popular dim sum dessert. Stephen Wong writes: "This simple dessert captures the glorious flavor of mango like no other. Its texture is silky rich, and its flavor, simply wonderful. Fresh cream is called for in the original recipe, but evaporated milk gives it the same richness without the fat."
Prep Time: 15 minutes
Cook Time: 3 hours, 00 minute
Ingredients:
- 2 envelopes (1 tablespoon) 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
Preparation:
Add gelatin and sugar to hot water and mix until dissolved and smooth.
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.
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.
