Cookbook of the Month – Fresh Mango Pudding
Need a gluten free side dish? Cookbook of the Month – Fresh Mango Pudding could be a great recipe to try. This recipe makes 6 servings with 200 calories, 5g of protein, and 2g of fat each. For $1.34 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. It is brought to you by Taste and Tell Blog. 26 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 3 hours and 30 minutes. A mixture of sugar, gelatin, water, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Overall, this recipe earns a solid spoonacular score of 74%. Try Warm Cajeta Pudding with Fresh Berries {Cookbook of the Month }, Cookbook of the Month – Brioche, and Lemon Cheesecake {Cookbook of the Month } for similar recipes.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 195 minutes
Ingredients:
1/2 cup + 6 tablespoons evaporated milk
1 1/2 tablespoons unflavored gelatin
3 ice cubes
diced kiwi, for garnish (or other fruit)
1 pound peeled and deseeded ripe fresh mango, cut into small pieces
1/2 cup sugar
1 cup hot water
Equipments:
blender
bowl
sieve
Cooking instruction summary:
Place the mango in a blender and process until smooth. You should have about 1 3/4 cups mango puree. Pour into a bowl. Add the 1/2 cup of evaporated milk and stir to combine.In a small bowl, combine the hot water, sugar and gelatin. Stir continuously until the gelatin has dissolved completely.Add the ice cubes to the mango puree. Pour the gelatin mixture in and keep stirring until the ice cubes have melted. Filter through a fine-mesh strainer.Pour the mixture into six 6-ounce custard cups. Chill in the refrigerator until set, at least 3 hours.Just before serving, top each pudding with 1 tablespoon of evaporated milk. Garnish with fresh kiwi. Serve immediately.----------------From Easy Chinese Recipes: Family Favorites From Dim Sum to Kung Pao
Step by step:
1. Place the mango in a blender and process until smooth. You should have about 1 3/4 cups mango puree.
2. Pour into a bowl.
3. Add the 1/2 cup of evaporated milk and stir to combine.In a small bowl, combine the hot water, sugar and gelatin. Stir continuously until the gelatin has dissolved completely.
4. Add the ice cubes to the mango puree.
5. Pour the gelatin mixture in and keep stirring until the ice cubes have melted. Filter through a fine-mesh strainer.
6. Pour the mixture into six 6-ounce custard cups. Chill in the refrigerator until set, at least 3 hours.Just before serving, top each pudding with 1 tablespoon of evaporated milk.
7. Garnish with fresh kiwi.
8. Serve immediately.----------------From Easy Chinese Recipes: Family Favorites From Dim Sum to Kung Pao
