Mango pudding is a popular dim sum dessert. Stephen Wong writes: "This simple dessert captures the glorious flavor of mango like no other. Its texture is silky rich, and its flavor, simply wonderful. Fresh cream is called for in the original recipe, but evaporated milk gives it the same richness without the fat."
Need a little help? Here are photo instructions showing how to make this recipe for Mango Pudding
- 2 envelopes (2 tablespoons total) unflavored gelatin
- 3/4 cup (175 mL) sugar
- 1 cup (250 mL) hot water
- 3 cups (750 mL) pureed fresh mangoes
- 1 cup (250 mL) 2 percent evaporated milk
- 8 ice cubes
- lime wedges, optional
- fresh mango slices for garnish, optional
1. Add gelatin and sugar to hot water and mix until dissolved and smooth.
3. Pour mixture into jelly mold and chill until set, at least 3 hours. To serve, dip jelly mold briefly in hot water then turn the pudding out onto the platter. Squeeze on some lime juice, garnish with mango slices if desired and serve.
(Best eaten within a day). Serves 8.
Each serving includes: Calories 208, 49 g Carbohydrates, 5 g Protein, 1 g Fat, trace Saturated Fat, 3 mg Cholesterol, 4 g Fibre, 42 mg Sodium, 345 mg Potassium. An excellent source of vitamin A and vitamin C. A good source of fiber and vitamin E.
This is a sample recipe from HeartSmart Chinese Cooking by Stephen Wong, one of the books in the Heart and Stroke Foundation's Heart Smart Library. Recipe reprinted with permission from Douglas & McIntyre.
Need a little help? Here are step-by-step instructions, with photos, showing how to make this recipe for Chinese Mango Pudding