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Chinese Mango Pudding


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Mango Pudding
Mango Pudding Picture
Rhonda Parkinson
This mango pudding recipe comes from Stephen Wong, who writes: "This simple dessert captures the glorious flavor of mangoes like no other. Its texture is silky rich and its taste, simply wonderful. Fresh cream is called for in the original recipe, but evaporated milk gives it the same richness without the fat." To make this recipe for fresh mango pudding, you will need the following ingredients:

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

Guide Note: You will need 3 ripe mangoes, weighing at least 12 ounces.

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

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