Mangopuddinglactosefreethailand Recipes

Steps:

• Scoop out the flesh of the mangoes & puree it in a food processor or blender until smooth. Set it aside in the processor/blender.
• In a saucepan, heat water until is reaches a rolling boil, then remove it from the heat.
• While stirring the water with a whisk or fork, sprinkle the gelatin over the surface of the water & stir briskly to remove any lumps.
• Add the sugar to the gelatin mixture & stir to dissolve. Add this mixture to the mango in the processor/blender, then add the coconut milk & process briefly until ingredients are combined.
• Pour this finished mixture into 4 dessert bowls & put in the refrigerator for at least 2 hours but not more than 24 hours.
• Serve cold on its own, or with fresh fruit & ENJOY!

Steps:

• Use a vegetable peeler to peel mangos.
• Then place a knife flush to one of the flat sides of the mango pit and cut the mango away from the pit.
• Place mango in a blender or food processor.
• Add 1/4 lime and blend until perfectly smooth.
• Pour into dessert dishes or cups and add shredded coconut and chopped pecans to taste.
• This also tastes good with just the pureed mango.

Steps:

• In a bowl, mix the Jelly Crystals and the boiling water until it is dissolved.
• Add the cold water and the evaporated milk and stir in the diced mango.
• Pour into a pudding mould or bowl and refrigerate overnight or until set.
• Once set you can either run hot water on the outside of the bowl to loosen the pudding and turn it onto a plate or just spoon it into individual bowls.

Steps:

• Peel and pit mangoes, then purée in a food processor until smooth (you should have 2 1/3 cups purée). Force through a medium-mesh sieve into a bowl to remove any fibers, scraping bottom of sieve with a rubber spatula (discard fibers).
• Sprinkle gelatin over 1/4 cup water in a small bowl and let stand 1 minute to soften. Heat sugar and remaining cup water in a small saucepan over moderately high heat, stirring, until sugar is dissolved, then add gelatin mixture and stir until dissolved. Add puréed mango and heat, stirring, just until mixture reaches a bare simmer. Remove from heat, then stir in evaporated milk until combined well. Cool to room temperature, stirring occasionally, about 30 minutes.
• Divide among 8 (1/2-cup) goblets and chill, covered, at least 8 hours and up to 24 (for flavors to develop; puddings will be softly set).

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Fill a large, shallow baking pan with about 1 1/2 inches water.
• In an 8x13 inch aluminum baking pan over medium heat, mix the sugar and lemon juice. Cook and stir until caramelized. Remove from heat, and blend in mango, sweetened condensed milk, cornstarch, rum, evaporated milk, eggs, and salt.
• Set pan with the mango mixture into the pan with water. Place in the preheated oven, and bake 45 minutes, or until firm. Cool before turning out onto a platter.

Steps:

• Using either an imersion blender or a regular standing blender, combine mango, tofu, cornstarch and vanilla in a large, microwave-safe bowl.
• Heat on high for one to two minutes or until mixture begins to bubble slightly.
• Remove and stir, adding your preferred sweetner.
• Pour into serving dish or individual bowls and refridgerate three hours or overnight.

Steps:

• Chop and dice mangoes then set aside.
• Pour gelatine and sugar into a big saucepan and set aside.
• In another small saucepan, bring water to a boil then pour boiled water into the gelatine and sugar mix.
• Heat mixture over medium fire, stir well till gelatine and sugar dissolve.
• While heating gelatine and sugar mix, beat the 3 egg whites till stiff and fluffy for about 10 minutes.
• Add ice cubes to dissolved gelatine and sugar mixture.
• Stir till ice cubes melt.
• Add beaten egg white to mixture quickly, stir well till mixture is smooth.
• Add non-dairy cream to mixture and stir well.
• Add ice-cream and stir well till ice-cream melts.
• Add in chopped and diced mangoes and stir well.
• Pour pudding mixture into jelly moulds and allow it to set (in the fridge for about 20 hours).