Mango Pudding recipe

Ingredients:
2
envelopes unflavored gelatin
3/4 cup (175 mL) sugar
1 cup (250 mL) hot
water
3 cups (750 mL) pureed fresh mangoes
1 cup (250 mL) 2 percent
evaporated milk
8 ice cubes
lime wedges, optional
fresh mango
slices for garnish, optional

Procedures:
Add gelatin and sugar to hot water and
mix until dissolved and smooth.
In large bowl, mix mango puree,
evaporated milk and ice cubes. Pour gelatin mixture into mango mixture and
stir until ice cubes are melted.
Pour mixture into jelly mould and
chill until set, at least 3 hours. To serve, dip jelly mould briefly in hot
water then turn pudding out onto platter. Squeeze on some lime juice,
garnish with mango slices if desired and serve. (Best eaten within a day).
Serves 8.

Each serving includes: Calories 208, 49 g Carbohydrates,
5 g Protein, 1 g Fat, trace Saturated Fat, 3 mg Cholesterol, 4 g Fibre, 42
mg Sodium, 345 mg Potassium. An excellent source of vitamin A and vitamin C.
A good source of fibre and vitamin E.
This is a sample recipe from
HeartSmart Chinese Cooking by Stephen Wong, one of the books in the Heart
and Stroke Foundation's Heart Smart Library. Recipe reprinted with
permission from Douglas & McIntyre.