THE ABSOLUTELY BEST MANGO PUDDING
This yummy pudding/cake always turns out super. If you don't get mangos in your part of the world, you can substitute with apples or pears. You can turn it upside down to serve or just cut into slices.
Provided by TINX
Categories Desserts Custards and Pudding Recipes
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Cover the bottom of an 8x8-inch square pan with mango slices; sprinkle with 1/2 cup sugar.
- Combine butter and remaining sugar in a bowl; cream together with a fork until smooth. Beat in eggs, 1 at a time, until combined. Stir in vanilla extract.
- Sift flour and baking powder together in a bowl. Pour flour mixture into butter mixture; stir until combined. Stir in milk slowly until smooth; spoon milk mixture over mangos.
- Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour.
Nutrition Facts : Calories 389.7 calories, Carbohydrate 65.3 g, Cholesterol 77.6 mg, Fat 13.5 g, Fiber 2.9 g, Protein 5 g, SaturatedFat 7.9 g, Sodium 196.8 mg, Sugar 44.4 g
THE MANGO PUDDING RECIPE
This recipe is the Chinese style mango pudding popular in Dim Sum store.
Provided by KP Kwan
Categories Dessert
Time 2h20m
Number Of Ingredients 10
Steps:
- Cut the mango into the half. Use a knife to cut criss-cross on the flesh to make some dices.
- Keep it for the subsequent step.
- Remove the remaining flesh from the skin and the pit.
- Place the mango flesh in the blender. Add the water as in the recipe. Blend the mango until it becomes a smooth puree.
- Pour the pureed mango through a wire mesh strainer. Use the back of a metal spoon to press and stir lightly so that the puree will pass through the strainer.
- Add the cream and milk to the puree.
- Put cold water in a small pan.
- Dissolve the gelatin in the cold water.
- Let it sits for five minutes to allow it to bloom.
- Now add the sugar into the Bloomed gelatin. Heat it slowly until the sugar dissolved. Remove from heat.
- Pour the gelatin mixture slowly into the mango puree mixture.
- Pour it through the strainer for the second time.
- Place some mango cubes in the cup.
- Fill up the molds with the mixture.
- Use the tip of a folded kitchen tissue to break the bubbles.
- Cover with cling film and chill for at least two hours or until the pudding is set.
- Add a teaspoon of milk (or coconut milk) on the pudding.
- Decorate with more mango cubes and mint leaves.
Nutrition Facts : Calories 406 calories, Carbohydrate 58 grams carbohydrates, Cholesterol 9 milligrams cholesterol, Fat 20 grams fat, Fiber 4 grams fiber, Protein 7 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 92 milligrams sodium, Sugar 44 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
FRESH MANGO PUDDINGS
Categories Milk/Cream Rum Blender Fruit Dessert Low Sodium Raspberry Orange Mango Summer Chill Sour Cream Bon Appétit
Yield Makes 6 Servings
Number Of Ingredients 9
Steps:
- Mix citrus juices in small saucepan. Sprinkle gelatin over. Let stand 10 minutes. Stir over low heat until gelatin dissolves. Let stand until just cool but not set.
- Combine mango, sour cream, milk, sugar and rum in blender. Blend on high speed until smooth. Add gelatin mixture and blend well. Pour into six 6-ounce soufflé dishes or custard cups. Divide berries among dishes; press berries into puddings. Cover with plastic and chill until firm, at least 5 hours or overnight.
SIMPLE MANGO PUDDING
This simple mango dessert is so easy to make yet extremely smooth and tasty.
Provided by Emily
Categories Desserts Custards and Pudding Recipes
Time 4h10m
Yield 6
Number Of Ingredients 6
Steps:
- Combine hot water, sugar, and powdered gelatin in a small bowl; stir until sugar and gelatin are dissolved.
- Mix mango pulp, evaporated milk, and cold water together in a large bowl. Pour in hot water mixture and stir well.
- Refrigerate until set, at least 4 hours.
Nutrition Facts : Calories 340.4 calories, Carbohydrate 67.9 g, Cholesterol 18.3 mg, Fat 5.1 g, Fiber 4.3 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 79.9 mg, Sugar 39.6 g
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