Mango Pudding 3 Points Recipes

THE ABSOLUTELY BEST MANGO PUDDING

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cover the bottom of an 8x8-inch square pan with mango slices; sprinkle with 1/2 cup sugar.
• Combine butter and remaining sugar in a bowl; cream together with a fork until smooth. Beat in eggs, 1 at a time, until combined. Stir in vanilla extract.
• Sift flour and baking powder together in a bowl. Pour flour mixture into butter mixture; stir until combined. Stir in milk slowly until smooth; spoon milk mixture over mangos.
• Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour.

QUICK MANGO PUDDING

Steps:

• Peel and dice a large ripe mango; whizz to a purée in a food processor. Add 6 scoops of vanilla ice cream and 2 tbsp thick cream and whizz again. Spoon into bowls and scoop ½ passion fruit over each.

SIMPLE MANGO PUDDING

Steps:

• Combine hot water, sugar, and powdered gelatin in a small bowl; stir until sugar and gelatin are dissolved.
• Mix mango pulp, evaporated milk, and cold water together in a large bowl. Pour in hot water mixture and stir well.
• Refrigerate until set, at least 4 hours.

MANGO PUDDING - 3 POINTS

Steps:

• Pour nectar into a medium saucepan; place over medium heat.
• Meanwhile, place milk and cornstarch in a medium-size mixing bowl; stir to combine and slowly pour into mango nectar, stirring continuously.
• Increase heat to medium-high and continue stirring until thick, about 4 to 5 minutes.
• Remove from heat and stir half of mango into mixture; pour pudding into four 1/2-cup custard cups. Refrigerate pudding for at least 2 hours or up to overnight.
• Combine remaining mango with mint and spoon over chilled pudding.