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Mango pudding is widely held as a simple, refreshing and delicious dim sum dessert at yum cha restaurants globally. Traditionally made with fresh mango puree, fresh cream and gelatin then sweetened with sugar. But more modern versions use evaporated milk. It has a creamy and silky rich flavour with different cut fresh fruits like mango, strawberries, berries and kiwifruit as garnish when serving. This dessert is extremely popular in Hong Kong, Malaysia and Singapore. For my gluten free recipe, I am using fresh mango, coconut milk, agar-agar powder and agave syrup. This gluten free dessert is also paleo, vegan, nut free, soy free, dairy free, corn free and refined sugar free.
Everyone enjoy the tasty, fragrant, juicy and luscious flavour of mango and often dub “the king of the fruits”. It is one of the most popular and nutritious fruits and commonly categorised as a super fruit. This exotic fruit originated from the sub-Himalayan lowlands of India. Mango (Mangifera Indica) belongs to the family of Anacardiaceae, including other flowering plants of tropical fruiting trees like cashew and pistachio. Mangoes are abundant in many vitamins, minerals and antioxidants. They are an excellent source of vitamin C, vitamin A and folic acid (folate). In addition, they are also a good source of vitamin B6, vitamin K, copper, magnesium, potassium and healthy probiotic fiber as well as antioxidants like zeaxanthin and beta-carotene. Health benefits of mango include: may prevent cancer; lowers cholesterol; maintain healthy heart and blood pressure; removes skin acne; enhances eye health; boosts immune system; promotes brain health; aid in weight loss; prevents heat strokes; alkalises the whole body; helps in the management of diabetes and eliminates indigestion and acidity.
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Mango pudding is widely held as a simple, refreshing and delicious dim sum dessert at yum cha restaurants globally.
For the Pudding:
- 335 g (12 oz) ripe mango flesh, cut into 2 inch pieces
- 270 ml coconut milk
- 4 tablespoons agave syrup
- 2 teaspoons agar-agar powder
- 2 cups (500 ml) water
For the Garnish:
- 3/4 cup mango flesh, cut into 2 cm pieces
- 3/4 cup kiwi fruits, cut into 2 cm pieces
- 2 sprigs mint leaves (optional)
- Blend the mango pieces and coconut milk in a Nutribullet or food processor until you get a smooth creamy consistency.
- Combine and whisk the agar-agar powder with 1 cup of water.
- Add the agar-agar mixture into a small pot and add in the agave sugar. Bring to a boil and simmer on low heat. Stir until the agar-agar have melted and thickened.
- Add in the mango and coconut mixture and 1 cup water, stir and mix well and bring to a boil again. Turn off the heat.
- Pour the mixture into mini non-stick pudding moulds (8 litre) or any small bowls.
- Chill in the refrigerator until the mango pudding for about 2 hours or until set.
- Once set, remove the pudding from the mould by running a thin smooth edged plastic knife or any small knife, around the sides of the mould.
- Serve the puddings with some mango and kiwi fruit pieces plus mint leaves.
| Amount Per Serving:|
| Calories|| 127.48 kcal|
| % Daily Value*|
| Total Fat 7.16 g|| 11%|
| Saturated Fat 6.16 g|| 30.8%|
| Trans Fat |
| Cholesterol 0.0 mg|| 0|
| Sodium 9.12 mg|| 0.4%|
| Total Carbohydrate 16.82 g|| 5.6%|
| Dietary Fiber 1.36 g|| 5.4%|
| Sugars 12.51 g|
| Protein 1.3 g|
| Vitamin A 4.71 %|| Vitamin C 25.76 %|
| Calcium 2.16 %|| Iron 8.76 %|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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