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Mango Pudding

Servings: 8
Mango pudding is a popular chinese 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."

2 envelopes (1 tablespoon) 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

Garnishes: (optional)
Lime wedges or mint sprigs
Fresh mango slices

Add gelatin and sugar to hot water and mix until dissolved and smooth.

In large bowl, mix mango puree, evaporated milk and ice cubes. Pour gelatin mixture into mango mixture and stir until ice cubes are melted. Pour mixture into jelly mould and chill until set, at least 3 hours.

To serve, dip jelly mould briefly in hot water then turn pudding out onto platter. If desired, squeeze lime juice over each serving and garnish with mango slices and mint sprigs. Serve chilled. (Best eaten within a day).

Makes 8 servings.

Nutritional Information
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 fibre and vitamin E.

Source: HeartSmart Chinese Cooking by Stephen Wong
Date: May 15, 2007