QUICK MANGO PUDDING
If you've taken time to make a special main course, why not take the pressure off and serve this simple but delicious pud
Provided by Lulu Grimes
Categories Dessert, Dinner, Supper
Time 5m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 131 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.08 milligram of sodium
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
MANGO PUDDING - 3 POINTS
Make and share this Mango Pudding - 3 Points recipe from Food.com.
Provided by KelBel
Categories Dessert
Time 13m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 94, Fat 1.1, SaturatedFat 0.6, Cholesterol 3.7, Sodium 20.8, Carbohydrate 20.1, Fiber 1.2, Sugar 11.5, Protein 1.9
MANGO PUDDING (芒果布丁)
Chinese mango pudding is a refreshing, lightly sweet dessert for hot summer days, with just 5 ingredients to let the mango flavor shine.
Provided by Kaitlin
Categories Dessert
Time 4h30m
Number Of Ingredients 5
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!
Nutrition Facts : Calories 55 kcal, Carbohydrate 12 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 9 mg, Fiber 1 g, Sugar 12 g, UnsaturatedFat 2 g, ServingSize 1 serving
BAKED MANGO PUDDING
Make and share this Baked Mango Pudding recipe from Food.com.
Provided by Norahs Girl
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter and sugar; then add the egg, beating well.
- Work in the sifted dry ingredients and form a soft dough.
- Spoon mangoes into a greased ovenproof dish and top with the cake batter.
- Bake in an oven of 180°C (375°F) for about 35 minutes or until done.
- In the meantime, combine the cream, sugar and vanilla in a small saucepan and bring to the boil then reduce heat. Then pour over the pudding as soon as it has been removed from the oven.
MANGO PUDDING
Make and share this Mango Pudding recipe from Food.com.
Provided by Sharon123
Categories Dessert
Time 5m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Use a vegetable peeler to peel mangos.
- Then place a knife flush to one of the flat sides of the mango pit and cut the mango away from the pit.
- Place mango in a blender or food processor.
- Add 1/4 lime and blend until perfectly smooth.
- Pour into dessert dishes or cups and add shredded coconut and chopped pecans to taste.
- This also tastes good with just the pureed mango.
Nutrition Facts : Calories 134.6, Fat 0.6, SaturatedFat 0.1, Sodium 4.1, Carbohydrate 35.2, Fiber 3.7, Sugar 30.6, Protein 1.1
MANGO PUDDING
This was a back-of-the-fridge creation, belive it or not, that I think turned out well. Then again, I really like tofu, so if any adventurous non-vegetarians happen to try this, let me know what you think. It seems like a dessert dish, but its great for breakfast, too.
Provided by Vye367
Categories Breakfast
Time 7m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Using either an imersion blender or a regular standing blender, combine mango, tofu, cornstarch and vanilla in a large, microwave-safe bowl.
- Heat on high for one to two minutes or until mixture begins to bubble slightly.
- Remove and stir, adding your preferred sweetner.
- Pour into serving dish or individual bowls and refridgerate three hours or overnight.
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