Mango Pudding
A popular dessert at Chinese restaurants, mango pudding is more similar in texture to a pot de crème than a traditional egg custard.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 1/2 cups | cold water |
| 1 1/4 cups | granulated sugar |
| 3 | medium fresh mangos, cut into chunks |
| 2 (1/4-ounce) packets | unflavored gelatin |
| 1/2 teaspoon | kosher salt |
| 1 cup | heavy cream, chilled |
| 1 teaspoon | freshly squeezed lime juice |
Directions:
1. Place 8 (6-ounce) ramekins on a baking sheet; set aside.
2. Place 3/4 cup of the water and 1/2 cup of the sugar in a small saucepan over high heat. Stir until sugar is dissolved and mixture is boiling, about 3 minutes. Remove from heat.
3. Place mango in a blender, pour in sugar mixture, and blend on medium-high until very smooth, about 1 minute. Pour through a fine mesh strainer set over a medium bowl and, using a rubber spatula, work the mixture through the strainer, discarding any pulp or stringy fibers. Measure 2 cups of the purée (reserve any extra purée for another use); set aside.
4. Place 1 1/4 cups of the remaining water in a small saucepan over high heat and bring to a boil.
5. Meanwhile, place the remaining 3/4 cup sugar, gelatin, and salt in a large mixing bowl, add remaining 1/2 cup water, and whisk to incorporate, about 30 seconds. Add boiling water and whisk until gelatin and sugar are dissolved, about 1 minute.
6. Add the 2 cups of mango purée, cream, and lime juice and whisk until evenly combined. Divide the mixture evenly among the ramekins and refrigerate until set, at least 2 hours.
Source: https://www.chow.com/recipes/28066-mango-pudding
Photo source: https://www.myhappydessert.com/low-calorie-mango-pudding/
