Mango Pudding 3 Points Recipes

THE ABSOLUTELY BEST MANGO PUDDING

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.

MANGO PUDDING (芒果布丁)

Steps:

• Cube your mango and measure it into your food processor or blender. If you have any left over, save it for topping the mango puddings. Blend the mango cubes until completely smooth. Scrape down the sides of the blender or food processor bowl to ensure it all gets into the mixture, then run the food processor again if necessary!
• If your mango is fibrous, use a rubber spatula to press it through a sieve into a large bowl to remove fibers. (If you have a ripe fresh mango, you shouldn't have to do this.) You should end up with at least 1 cup of mango puree.
• In a small bowl or measuring cup, add a quarter of the water. Stir in the gelatin. After a few minutes, the gelatin powder will "bloom," absorbing the water and swelling in size until it's the consistency of very thick applesauce. Set aside.
• In a small pot over medium-low heat, dissolve the sugar in the remaining water. It should be just hot enough to dissolve the sugar, but not so hot that it begins to simmer. Add the bloomed gelatin and stir until it's completely dissolved. Remove from the heat, and cool for 5 minutes.
• In a mixing bowl, combine the sugar/water/gelatin mixture, mango puree, and condensed milk. Whisk gently until the mixture is uniform (whisking too fast or vigorously will result in air bubbles). In total, you will have about 3 cups of liquid.
• Lightly brush a 9-inch glass pie pan or an 8-inch or 9-inch square pan (or another mold of choice) with a very thin layer of neutral oil. Pour the mixture into the pan and tap the pan on a towel laid out on your counter to surface any air bubbles. Alternatively, you can pour the mixture through a sieve into the pan to remove air bubbles.
• Chill (no need to cover) for at least 4 hours, or until completely set. Slice into squares and top with additional cubed mango if desired. Serve!

SIMPLE MANGO PUDDING

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.

MANGO PUDDING - 3 POINTS

Steps:

• Pour nectar into a medium saucepan; place over medium heat.
• Meanwhile, place milk and cornstarch in a medium-size mixing bowl; stir to combine and slowly pour into mango nectar, stirring continuously.
• Increase heat to medium-high and continue stirring until thick, about 4 to 5 minutes.
• Remove from heat and stir half of mango into mixture; pour pudding into four 1/2-cup custard cups. Refrigerate pudding for at least 2 hours or up to overnight.
• Combine remaining mango with mint and spoon over chilled pudding.

QUICK MANGO PUDDING

Steps:

• Peel and dice a large ripe mango; whizz to a purée in a food processor. Add 6 scoops of vanilla ice cream and 2 tbsp thick cream and whizz again. Spoon into bowls and scoop ½ passion fruit over each.