By Rhonda Parkinson. Chinese Food Expert
Mango pudding is a well-liked dim sum dessert. Stephen Wong writes: "This simple dessert captures the wonderful flavor of mango unlike any other. Its texture is smooth wealthy, and it is flavor, simply wonderful. Fresh cream is known as for within the original recipe, but evaporated milk provides it with exactly the same richness with no fat."
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- 2 envelopes (two tablespoons total) unflavored gelatin
- 3/4 cup (175 mL) sugar
- 1 cup (250 mL) warm water
- 3 cups (750 mL) pureed fresh mangoes
- 1 cup (250 mL) 2 percent evaporated milk
- 8 ice
- lime wedges, optional
- fresh mango slices for garnish, optional
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Add gelatin and sugar to warm water and blend until dissolved and smooth.
Inside a large bowl, mix mango puree. evaporated milk and ice. Pour gelatin mixture into mango mixture and stir until ice are melted.
Pour mixture into jelly mould and chill until set, a minimum of 3 hrs. For everyone, dip jelly mould briefly in serious trouble then turn pudding out onto platter. Squeeze on some lime juice, garnish with mango slices if preferred and serve.
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(Best eaten in a day). Serves 8.
Each serving includes: Calories 208, 49 g Carbohydrates, 5 g Protein, 1 g Fat, trace Saturated Fats, 3 mg Cholesterol, 4 g Fibre, 42 mg Sodium, 345 mg Potassium. Loaded with vit a and ascorbic acid. An excellent source of fibre and e vitamin.
This can be a sample recipe from HeartSmart Chinese Cooking by Stephen Wong. among the books within the Heart and Stroke Foundation's Heart Smart Library. Recipe reprinted with permission from Douglas McIntyre.
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