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Mango Pudding

Updated February 23, 2016
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Cookbook

Everyday Chinese Cooking

Published by Clarkson Potter

This image courtesy of Bruce Nimmer

Mango pudding has always been a popular dessert in China. This recipe is easy to make and a wonderful after-dinner treat.

Serves4

CostModerate

Moderate

Total Timehalf-day

Make Ahead RecipeYes

OccasionCasual Dinner Party, Family Get-together, Formal Dinner Party

Recipe Coursedessert

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Equipmentblender

Mealdinner

Taste and Texturecreamy, fruity, sweet, tart

Type of Dishdessert, pudding

Ingredients

  • 1 cup mango (1 large ripe)
  • ¾ cup white grape juice, divided
  • 2 teaspoons unflavored gelatin
  • ¾ cup sugar
  • ½ cup sour cream
  • 1/3 cup whole milk
  • 1½ tablespoons rum
  • 1 tablespoon lime juice
  • ½ cup heavy cream or sweetened condensed milk (optional)
  • 8 mint leaves, for garnish (optional)

Instructions

Peel the skin from the mango and cut the mango off the pit. Cut the mango into 1-inch pieces to yield 1 cup.

In a small bowl, place ¼ cup grape juice. Sprinkle in the gelatin and stir to mix. Let stand for 1 minute. In a small saucepan, heat the remaining ½ cup grape juice until hot. Pour the hot grape juice into the juice/gelatin mixture and stir until the gelatin is completely dissolved. Let cool but not set.

In a blender, place the mango and sugar and blend on high speed until smooth. Add the sour cream, whole milk, rum, lime juice, and gelatin/grape juice mixture and blend well.

Pour into four 8-ounce soufflé dishes. Cover with plastic wrap and chill until firm, about 4 hours or longer.

If desired, this dessert may be served with heavy cream or condensed milk poured over the top and garnished with 2 mint leaves for each serving.

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