Low-Fat Mango Pudding
.
Yield
8 servingsPrep
10 minCook
5 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 ½ | teaspoons |
gelatin, unflavored
2 envelops |
*
|
| ½ | cup |
water
|
|
| 4 | each |
mangos
ripe, peeled and diced, or 5 cups diced frozen mango, thawed |
|
| 14 | ounces |
milk, sweetened condensed
prefer low-fat or nonfat |
|
| ¼ | cup |
lime juice
prefer fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 23 | ml |
gelatin, unflavored
2 envelops |
*
|
| 118 | ml |
water
|
|
| 4 | each |
mangos
ripe, peeled and diced, or 5 cups diced frozen mango, thawed |
|
| 404.6 | ml/g |
milk, sweetened condensed
prefer low-fat or nonfat |
|
| 59 | ml |
lime juice
prefer fresh |
|
Directions
Sprinkle gelatin over water in a small bowl, allow to stand until softened, 1 to 2 minutes.
Bring ½ inch water to a gentle simmer in a small skillet.
Place the bowl with the gelatin mixture in the simmering water until the gelatin has dissolved completely.
Stir the mixture until smooth.
Add mango in a food processor or blender, process until smooth.
Push through a very fine sieve into a large measuring cup until you have 2 cups puree.
(Reserve any extra fruit or purée for a smoothie or yogurt topping.)
Add the mango purée, sweetened condensed milk and lime juice in a medium bowl, and whisk until mix well.
Gradually whisk in the softened gelatin mixture until well blended.
Lightly spray eight 6- to 10-ounce ramekins or pudding cups with cooking spray.
Divide the pudding among the ramekins.
Keep refrigerate until set, about 2 hours.
To serve:
Run a knife around the inside of each ramekin to loosen the pudding.
Put the bottom of the ramekin in hot water for 35 to 40 seconds, then invert onto a serving plate, holding ramekin and plate tightly together.
Serve with freshly grated lime zest and several slices of fresh mangos if needed.
