Mango Pudding

June 26, 2014

This simple Chinese pudding. Traditionally, agar-agar, a derivative of seaweed is used as the thickener. I used gelatin. Use a fine sieve for the smooth texture.


2.1/4 teaspoons Unflavored Gelatin
1/4 Cup Water - Hot
2 Ripe Mangoes - peeled and diced

1/2 Can Condensed milk
2 tablespoons Lime juice

Bring the water to a gentle simmer in a small bowl. Switch of the flame add the gelatin in the simmering water  and stir until the gelatin has dissolved completely.

Place mango in a blender. Process until smooth. Push through a very fine sieve into a large measuring cup until you have 2 cups puree.  Whisk the mango puree, sweetened condensed milk, and lime juice in a medium bowl. Slowly whisk in the softened gelatin mixture until well combined.

Lightly coat the serving bowls with oil. Divide the pudding among the bowls. Refrigerate until set, about 3 hours .

To serve, run a knife around the inside of each bowl to loosen the pudding. Dip the bottom of the bowl in hot water for 30 seconds, then invert onto a serving plate, holding bowl and plate tightly together.

This pudding was divine.  You too try and enjoy !!!!!!

Lables : Sweets &  Desserts, Healthy, Continental Cuisine, Mango
Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.

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