Mango Pudding

• portions: 6 servings
• temps actif: 15 minutes
• temps total: 3 hours

Ingrédients

125mL (½ cup) boiled hot water

1 packet (1 Tbsp) unflavored gelatin (or agar-agar, see notes*)

40g granulated sugar, or 80g inulin

pinch of salt

250mL (1 cup) coconut milk, evaporated milk, half and half (10% M.F.), or table cream (18% M.F.) (see notes below**)

250mL (1 cup) mango puree (see notes below***)

some diced mangoes and shredded coconut to garnish, optional

Instructions

In a medium bowl, whisk together the gelatin and boiled hot water until no lumps remain.

Whisk in the sugar and salt until dissolved.

Stir in the coconut milk or cream, then mango puree until mixture is smooth.

Pour into 4 ramekins or small bowls. Cover and chill for a minimum of 2 hours before serving.

Notes

• You can use fresh mangoes, frozen mangoes or even canned mango pulp to make this recipe.

• You have the option of using coconut milk, evaporated milk, half and half (10% M.F.) or table cream (18% M.F.) to suit your taste.

• Mango pudding will last up to 3-5 days in the fridge which makes it a great make-ahead dessert.

Nutrition

• Calories: 252 kcal
• Lipides Totaux: 12 g
• Lipides Saturés: 11 g
• Lipides Insaturés: 1.2 g
• Sodium: 13 mg
• Glucides Totaux: 36 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 34 g
• Protéines: 3 g