For the ridiculously hot weather of late.

(but pouring like cats and dogs now!)

mango2

pudding

It’s low fat and healthy!

Besides having them in the dessert cups, i did some in the jelly molds too because for my past mango pudding attempts, i’ve never once succeeded in un-molding them perfectly. Too sticky and soft – more gelatin?

Nevertheless, for this pudding.. i was pretty convinced that it will be perfect because of its source (recipe here!). Alas, same result as my many previous attempts :((

Maybe i should really try with more gelatin?

But too much gelatin will result a jelly like pudding. HOW?

mango1

Texture aside, the mango pudding is really quite fab! You will never guess it’s low fat and full of goodness ;)

Will i ever make this again?

You betcha!

As soon as i get hold of my next batch of mangoes from the generous Indian workers :)

*aaahhh ahhhhhh chooo!*

Still sick. Ugh.

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Mango Yogurt Pudding

Ingredients:
400ml Low fat natural/mango flavoured yoghurt
500ml Hi-cal low fat milk
500g mango puree
90g castor sugar
200g cubed fresh mangoes (adjust amount according to your own preference)
100ml water
30g gelatin powder

Method:
1. Heat milk with sugar till sugar just dissolved. Remove from heat and leave to cool.
2. Stir mango puree and yoghurt into cooled milk. Strain for a smoother texture.
3. Dissolve gelatin in 100ml hot water.
4. Stir cooled gelatin solution into mango yoghurt mixture. Blend well.
5. Pour 1/2 mango yoghurt mixture into jelly mould, chill for 20 minutes, top with cubed mangoes and pour in the remaining mango yoghurt mixture.
6. Chill for 3 hours before serving.

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