Mango Pudding
HB-1434 · Hand-built original
Luminously orange, topped with evaporated milk, and light as a feather, mango pudding is a star of the dim sum dessert trolley for good reason.
Serves 4147 kcalVegetarianGluten-freeEgg-freeLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: mango
Servings:4quantities adjust to match
Ingredients
- 15¾ oz cubed ripe mango (from about 3 ripe mangoes), plus 1 extra mango, peeled and diced, to serve
- 1 x 1¾ cups can coconut milk
- maple syrup (1/3 cup)
- 1 tsp agar agar powder
- 1 pinch salt
Method
- Blend the 15¾ oz cubed mango with the coconut milk and maple syrup until completely smooth.
- Pour the mixture into a saucepan, whisk in the agar agar powder and a pinch of salt, and bring to a full simmer over medium heat, whisking constantly.
- Simmer for 2 minutes so the agar fully dissolves and activates; the mixture will still look thin.
- Pour into four small moulds, ramekins or glasses. If you like pieces of fruit in the set pudding, drop a few cubes of the extra mango into each one.
- Cool to room temperature, then refrigerate for at least 2 hours until firmly set.
- Serve in the glasses, or unmould by briefly dipping the moulds in hot water and turning out onto plates. Spoon the remaining diced mango over the top.
Nutrition (per serving, where published)
147 kcalCalories
0.8 gProtein
37.1 gCarbs
0.8 gFat
0 gSaturates
1.4 gFibre
15.9 gSugars
38 mgSodium
0 mgCholesterol
287 mgPotassium
39 mgCalcium
0.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data