Double Mango Pudding
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
See This Recipe In...
- Menu: Chinese New Year
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Has Potential
Orange mangoes symbolize gold and riches. Prepare and chill pudding the night before. Whip the cream just before serving, and allow guests to dollop some on their own desserts.
Yield: 8 servings (serving size: 1 ramekin and 1 tablespoon whipped cream)
Ingredients
- 3 mangoes, peeled and divided
- 2 1/4 cups water, divided
- 1/2 cup sugar
- 1 tablespoon unflavored gelatin
- 1/4 cup whipping cream
Preparation
1. Coarsely chop 2 mangoes. Dice the remaining mango.
2. Combine coarsely chopped mangoes and 1/4 cup water in a blender; process until smooth. Press puree through a fine sieve over a bowl; discard solids.
3. Bring 3/4 cup water to a boil in a medium saucepan. Add sugar to pan, stirring until dissolved. Remove from heat. Stir in the remaining 1 1/4 cups water. Sprinkle unflavored gelatin over water in the saucepan; let stand 1 minute. Add the mango puree, stirring with a whisk. Pour the mixture evenly into each of 8 (6-ounce) ramekins or custard cups. Cover and chill overnight or until set. Top evenly with diced mango.
4. Place cream in a medium bowl; beat with a mixer at high speed until stiff peaks form. Serve with pudding.
Nutritional Information
- Calories:
- 127 (0.0% from fat)
- Fat:
- 3g (sat 1.8g,mono 0.9g,poly 0.1g)
- Protein:
- 1.3g
- Carbohydrate:
- 25.9g
- Fiber:
- 1.4g
- Cholesterol:
- 10mg
- Iron:
- 0.1mg
- Sodium:
- 8mg
- Calcium:
- 15mg
Member Ratings and Reviews
I thought that this was a pretty good recipe. The only change I made was that I made it with frozen mango and I didn't have to strain it at all. It could have been a little sweeter but I think that is something I'll have to test each time depending on the sweetness of the mango. Also, I had no trouble with it gelling properly. Although, as someone else said, this is more like a gelatin.03/29/09
this was so disappointing!! The chef featured in the story is from my city so I was excited to try a 'local' recipe. But.... this is what was missed from the recipe: 1) Mangos= ataulfo mangoes (the smaller yellow ones that aren't stringy like the australian ones). Otherwise you end up with too much fruit puree. If the ataulfo mangos are ripe, it will still be smooth pudding without the straining step. 2) Even using the smaller mangos, there isn't enough gelatine in the recipe to set the pudding- plan to use 2 packets/2 tbsp. gelatine. If you like a creamier mango pudding, this would be when you add 2 tbsp of the whipping cream to the pudding mixture (you'll have slightly less to use as topping) 3)Don't add cold water to the sugarwater or the water mix will be too cool to properly dissolve the gelatine and you'll end up with little gelatine lumps in your pudding. Use hot water to keep the temp up and keep the recipe foolproof =)03/21/09
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