Chinese · Dessert
Mango Pudding (GLP-1 Build)
A silky Cantonese-style mango pudding rebuilt with Greek yogurt and whey protein isolate in place of the usual cream and condensed milk, lightly sweetened with monk fruit and finished with fresh raspberries for a fibre boost.
$1
12 minsPrep
5 minsCook
197 minsTotal
EasyLevel
Nutrition per serving
127Calories
12.9gProtein
1.8gFat
16.7gCarbs
14.2gSugar
2.3gFiber
57mgSodium
4mgChol
0.9gSat Fat
253mgPotassium
113mgCalcium
0.3mgIron
0.3mcgVitamin B12
33.9mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Riesling
local
Jasmine Tea
international
gluten-free
sweet-spot
Instructions
1
Puree the mango flesh in a blender until completely smooth, then pass through a sieve for a silky texture.
2
Bloom the gelatin in a tablespoon of cold water for 5 minutes until spongy.
3
Warm the skim milk gently in a small pan (do not boil), then stir in the bloomed gelatin until fully dissolved.
4
Whisk the warm milk mixture into the mango puree, then whisk in the Greek yogurt, whey protein isolate, monk fruit extract and lime juice until completely smooth with no lumps.
5
Divide the mixture evenly between two 180ml bowls.
6
Cover and chill in the fridge for at least 3 hours, or until fully set.
7
Top each pudding with halved raspberries just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.6 oz160g pureed mango
- 0.1 oz4g bloomed in cold water gelatin
- 2.1 oz60g warmed skim milk
- 1.8 oz50g greek yogurt
- 0.6 oz16g whisked in whey protein isolate
- 0 oz1g monk fruit extract
- 1.1 oz30g halved raspberry
- 0.1 oz4g lime juice
