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

Equipment:

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


Nutrition Information:

Quickview
200k Calories
4g Protein
2g Total Fat
43g Carbs
18% Health Score
Limit These
Calories
200k
10%

Fat
2g
4%

  Saturated Fat
1g
7%

Carbohydrates
43g
14%

  Sugar
37g
41%

Cholesterol
6mg
2%

Sodium
32mg
1%

Get Enough Of These
Protein
4g
9%

Vitamin C
112mg
136%

Vitamin K
39µg
38%

Vitamin A
948IU
19%

Fiber
3g
16%

Folate
57µg
14%

Vitamin E
2mg
14%

Potassium
476mg
14%

Copper
0.25mg
13%

Calcium
97mg
10%

Phosphorus
85mg
9%

Vitamin B6
0.16mg
8%

Vitamin B2
0.13mg
7%

Magnesium
29mg
7%

Manganese
0.14mg
7%

Vitamin B5
0.45mg
5%

Vitamin B3
0.86mg
4%

Vitamin B1
0.06mg
4%

Selenium
1µg
3%

Iron
0.47mg
3%

Zinc
0.37mg
2%

covered percent of daily need
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The warriors of Attila, king of the Huns, (A.D. 450) preserved their meat by placing fresh meat under their saddles. All the bouncing squeezed fluids from the meat, and the horse's sweat salted the meat and removed more moisture. When the warrior stopped to eat, they had a dried and salted meal.

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