Sunday, January 10, 2010

Mango Pudding

Mango is a fabulous way to get your fruit fix in the depths of winter. Bright, sunny mango is delicious with a fabulous nutritional punch. Here's a light but flavorful way to end a meal. Not terribly sweet, but will be sweeter the riper your mangoes are.

Mango Pudding

1 envelopes envelopes unflavored gelatin
1/4 cup water
2 cups diced frozen mango, thawed (Trader Joes handy here)
7-ounce nonfat sweetened condensed milk (about half a 14 oz can - extra is fabulous for Thai iced tea and coffee)
2 tablespoons lime juice
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. Stir the mixture until smooth. Be cautious here in cold weather, gelatin will set quickly so don't do this until right before you add it to the rest of the mixture. Solidified anyway? Warm it in the microwave for 10 sec. until liquid again.
Place mango in a blender or food processor. Process until smooth. Push through a very fine sieve into a large measuring cup until you have 1 cups puree (or put through a foodmill on the finest setting). Whisk the mango puree, sweetened condensed milk and lime juice in a medium bowl. Slowly whisk in the softened gelatin mixture until well combined.

Lightly coat eight 4- to 10-ounce ramekins with cooking spray. Divide the pudding among the ramekins. Refrigerate until set, about 2 hours.
To serve, run a knife around the inside of each ramekin to loosen the pudding. Dip the bottom of the ramekin in hot water for 30 to 40 seconds, then invert onto a serving plate, holding ramekin and plate tightly together.

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