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6 Serves
81 Mins
In a small saucepan, combine water and gelatin, heating gently over the stove until the gelatin is completely dissolved.
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PolishVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
45 µg / 400 µgCalcium
66 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
59 mg / 1,250 mgPotassium
235 mg / 4,700 mgSodium
35 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
2 g / 28 gSugar
32 g / 50 gSaturated Fat
1 g / 20 gCholesterol
6 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
Using a blender, process the fresh mangoes until smooth to create a fine puree.
In a large mixing bowl, whisk together the mango puree, evaporated milk, and sugar until well combined.
Stir the dissolved gelatin mixture into the mango base and pour the liquid into individual ramekins or a serving dish.
Place the pudding in the freezer or refrigerator to chill and set for at least 45 minutes before serving.
19
g66
g29
g
French