MANGO PUDDING {VIDEO RECIPE}
This mango pudding recipe is silky-smooth, creamy and bursting with fresh mango flavor!
Provided by Lily Ernst
Categories dessert
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- In a medium bowl, whisk together the gelatin and boiled hot water until no lumps remain.
- Whisk in the sugar and salt until dissolved.
- Stir in the coconut milk or cream, then mango puree until mixture is smooth.
- Pour into 4 ramekins or small bowls. Cover and chill for a minimum of 2 hours before serving.
Nutrition Facts : Calories 239 calories, Sugar 30.6 g, Sodium 11.4 mg, Fat 12.2 g, SaturatedFat 10.7 g, TransFat 0 g, Carbohydrate 32.8 g, Fiber 0.7 g, Protein 3 g, Cholesterol 0 mg
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
DAIRY-FREE MANGO PUDDING
This Asian-inspired recipe for mango pudding is really easy to make-you'll have it whipped up and in the refrigerator in just a few minutes.
Provided by Darlene Schmidt
Categories Dessert
Time 2h20m
Yield 6
Number Of Ingredients 6
Steps:
- Gather the ingredients.
- Cut the mango into pieces and scoop out the flesh from the skin, including around the stone. Place the mango flesh in a food processor or blender and blitz to create a smooth puree. Leave the mango in the machine.
- In a saucepan, heat up the water until it reaches a rolling boil. Remove from the heat. While stirring the water with a whisk or fork, sprinkle the gelatin over the surface and stir briskly to prevent any lumps.
- Add the sugar to the hot water/gelatin mixture and stir to dissolve.
- Add this mixture to the mango in the food processor/blender. Add the coconut milk and blitz briefly until the ingredients are combined.
- Pour the pudding into dessert bowls or cups and place in the refrigerator for at least 2 hours (or up to 24 if making ahead).
- Serve cold on its own or with some shaved coconut on top if you like.
Nutrition Facts : Calories 186 kcal, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 7 g, Sodium 9 mg, Sugar 24 g, Fat 8 g, ServingSize Serves 3 to 4, UnsaturatedFat 0 g
MANGO GELATIN DELIGHT
Make and share this Mango Gelatin Delight recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Gelatin
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel the mangoes.
- Remove pulp, pour into a mixer bowl.
- Add milk, salt, sugar and essence.
- Blend till smooth.
- To melt the gelatin, sprinkle it over hot water in a small bowl.
- Stir constantly until completely dissolved.
- Mix the gelatin-water mixture with the mango mixture.
- Pour into 4 small bowls.
- Refrigerate until set.
- Garnish with walnuts before serving.
- Enjoy it on a hot summer afternoon!
Nutrition Facts : Calories 253.3, Fat 7, SaturatedFat 3.1, Cholesterol 17.1, Sodium 107.8, Carbohydrate 44.5, Fiber 3.9, Sugar 33.9, Protein 7.5
MANGO MILK GELATIN
This looks like an easier version of something I've tried before. I'm sure you could use canned or frozen mango if you don't have fresh. Cooking time does not include chilling time.
Provided by MarielC
Categories Gelatin
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Spray 1-quart mold or six to eight 6-ounce ramekins with cooking spray. Set aside.
- In large metal bowl, sprinkle gelatin over cold water. Let stand 10 minutes.
- Meanwhile, in medium saucepan, combine milk, condensed milk, mango and cinnamon stick. Bring to a simmer, stirring often. Reduce heat. Simmer 2 minutes, stirring occasionally. Remove from heat.
- Stir 1/4 cup of the milk mixture into gelatin to liquefy. Add remaining milk mixture. Stir 2 minutes until gelatin is completely dissolved.
- Place bowl in ice bath for 15 minutes, stirring often, until gelatin begins to thicken. Remove cinnamon stick and stir in vanilla. Pour gelatin into prepared dish(es); chill 4 hours or until firm.
- To unmold, run knife around edge of gelatin and dip bottom of dish(es) into hot water for 15 seconds. Invert serving plate on top of gelatin and flip. Tap until gelatin comes out.
Nutrition Facts : Calories 293.4, Fat 8.5, SaturatedFat 5.2, Cholesterol 30.6, Sodium 122.7, Carbohydrate 45.6, Fiber 0.6, Sugar 45.5, Protein 10
CHINESE MANGO PUDDING
Steps:
- Soak gelatin sheets in cold water until soft.
- In a small pot, dissolve sugar in clean water. Then heat the water temperature among 50 degree C to 70 degree C, place Gleatine in. Stir until dissolved.
- Cut fresh mango in half and then dice the fresh mangos out. Blend well with the gleatine liquid. Blend well.
- Add milk, cream and mix well.
- Divide into four containers. Chill until firmed.
- Before eating, decorate the fresh mango dices.
Nutrition Facts : Calories 249 kcal, Carbohydrate 44 g, Protein 4 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 24 mg, Sodium 29 mg, Fiber 1 g, Sugar 42 g, ServingSize 1 serving
MANGO DELIGHT GELATIN MOLD
Steps:
- Cut the mangoes into large chunks; place in a food processor. Cover and process until smooth; transfer to a large bowl. Stir in milk and sugar; set aside. , Place orange juice in a small saucepan; sprinkle gelatin over juice. Let stand for 2 minutes. Heat over low heat, stirring until gelatin is completely dissolved. Stir into mango mixture. Fold in whipped topping. , Transfer to an 8-cup mold coated with cooking spray. Cover and refrigerate for 2 hours or until firm. Just before serving, unmold onto a serving platter.
Nutrition Facts :
MANGO MOUSSE
Mango mousse made without gelatin or eggs.
Provided by www.DessertForTwo.com
Categories Eggless Recipes
Time 4h10m
Number Of Ingredients 5
Steps:
- In a high speed blender, combine the mango with the orange juice, lime juice and condensed milk. Puree until very smooth, about 1 minute.
- Meanwhile, in a medium-sized bowl, beat the cream with an electric mixer on high until soft peaks form.
- Pour one quarter of the mango puree mixture into the beaten cream, and using a spatula, fold the mango into the cream very gently. You don't want to deflate the cream, so take your time and scrape around the bowl and down the middle to fold the mixture together.
- Repeat with the remaining mango puree, one quarter of it at a time, until everything is incorporated.
- Divide the mixture between 4 small glasses, and refrigerate at least 4 hours (or overnight) before serving. To garnish: extra dollop of whipped cream and a few diced mango pieces and a mint leaf.
Nutrition Facts : Calories 266 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 57 milligrams cholesterol, Fat 18 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 37 grams sodium, Sugar 24 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
BEST MANGO PUDDING RECIPE
This mango pudding has a creaminess you'll enjoy even during the hottest days of summer. It's served cold and is such a refreshing treat.
Provided by Miriam Hahn,Mashed Staff
Categories dessert
Time 5m
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk together the gelatin and boiling water, then add in the sugar and salt, and whisk again.
- Add the mango pieces to a blender, and blend until you have a thick puree.
- Add this to the bowl of gelatin water mix along with the unsweetened coconut milk, and stir to combine.
- Pour into small jars or ramekins, ideally making seven four-ounce servings.
- Cover and chill for 2 hours, then top with fresh mango and whipped cream, if desired, and serve.
Nutrition Facts : Calories 150 calories, Carbohydrate 20 g carbohydrates, Cholesterol 0 mg cholesterol, Fat 7 g fat, Fiber 0 g fiber, Protein 4 g protein, SaturatedFat 6 g saturated fat, ServingSize 0 g, Sodium 34 mg, Sugar 18 g
MANGO SHRIKHAND PANNA COTTA TART
The filling of this tart reminds Amisha Dodhia Gurbani of the hot Mumbai summers when her mum would make Mango Shrikhand for her, with the beautiful fragrance of floral cardamom and saffron, and the warm notes of nutmeg.
Provided by Amisha Dodhia Gurbani
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a food processor, add the gingersnap cookies. With the food processor on, bring the gingersnap cookies to a fine mixture.
- Add the melted and cooled butter to the food processor and, while pulsing, bring the mixture together into a clump.
- Preheat the oven to 350ºF (175°C).
- Empty the contents onto a 9-inch (23 cm) removable tart pan, and, with your fingers gently nudge the mixture to the edge of the pan, form an even layer throughout. Use a round measuring cup with a flat bottom to even out the layer throughout the bottom of the tart, and up against the edge of the tart to form a nice even layer.
- Keep it in the fridge for 15 minutes.
- Bake the crust in the oven for 10 minutes. Remove from the oven and let cool.
- In a pourable bowl, add the mango puree and Greek yogurt. Whip it with a whisk until smooth.
- Add the gelatin in a small bowl with ½ cup (120 g) of the milk and stir to mix. Set it aside for 3 to 4 minutes.
- In a small saucepan on low heat, add the remaining milk, sugar, saffron, cardamom, and nutmeg and whisk to combine. Let it heat for 2 minutes until the sugar dissolves. Turn off the heat.
- Add the gelatin-milk mixture into the warm milk mixture and stir to combine.
- Add this mixture to the mango-yogurt mixture and whisk to make the mixture smooth. Gently pour the entire filling into the tart shell.
- The panna cotta will take 4 hours and up to overnight to set and cool.
- Garnish with mango pieces, finely chopped pistachios, rose petals, and edible gold on the top in whatever fashion that you desire, or garnish each slice before serving.
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- Sprinkle gelatin over water in a small bowl; let stand until softened, about 1 minute. Microwave on High, uncovered, until the gelatin has completely dissolved but the liquid is not boiling, 10 to 20 seconds. (Alternatively, bring 1/2 inch water to a gentle simmer in a small skillet. Set the bowl with the gelatin mixture in the simmering water until the gelatin has dissolved completely.) Stir the mixture until smooth.
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