Chinese · Dessert
Lighter Mango Pudding
A lightened take on the classic Hong Kong tea-house mango pudding, built on pureed mango and skim milk instead of cream and condensed milk, lightly set with gelatin and sweetened with allulose. Fresh raspberries folded on top add a fibre boost while keeping the dish bright, fruity and distinctly low in calories per bowl.
$1
15 minsPrep
3 minsCook
203 minsTotal
EasyLevel
Nutrition per serving
89Calories
3.8gProtein
0.5gFat
24.7gCarbs
16.2gSugar
2.6gFiber
18mgSodium
1mgChol
0gSat Fat
242mgPotassium
52mgCalcium
0.3mgIron
0.2mcgVitamin B12
41.5mgVitamin C
0gPolyol
6gAllulose
0gAlcohol
Goes well with
Sauvignon Blanc
local
Jasmine Tea
international
gluten-free
sweet-spot
Instructions
1
Bloom the gelatin in the 30g warm water for 5 minutes until spongy.
2
Blend the 180g mango flesh with the skim milk and allulose until completely smooth, then pass through a sieve for a silky texture.
3
Warm a quarter of the mango-milk mixture gently (do not boil), stir in the bloomed gelatin until fully dissolved, then whisk this back into the remaining mixture.
4
Divide the mixture evenly between 2 small bowls or ramekins (about 150ml each).
5
Chill uncovered for 20 minutes, then cover and refrigerate for at least 3 hours until fully set.
6
Just before serving, scatter the fresh raspberry halves and diced mango over the top of each pudding.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.3 oz180g pureed mango
- 2.1 oz60g skim milk
- 0.1 oz4g bloomed gelatin
- 1.1 oz30g warm, for blooming gelatin water
- 0.4 oz12g allulose
- 1.1 oz30g halved raspberry
- 0.9 oz25g small diced, for garnish mango
