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Coarsley chop 2 mangoes. Dice the remaining mango. Combine coarsely chopped mango and 1/4 cup water in a blender; process until smooth. Press puree through a fine sieve over a bowl; discard solids.
Bring 3/4 cup water to a boil in a medium saucepan. Add sugar to pan, stirring until dissolved. Remove from heat. Stir in the remaining 1.25 cups water. Sprinkle unflavored gelatin over water in the saucepan; let stand 1 minute. Add the mango puree, stirring with a whisk. Pour the mixture evenly into each of 8 (6 oz) ramekins or custard cups. Cover and chill overnight or until set. Top evenly with diced mango.
Place cream in a medium bowl; beat with a mixer at high speed until stiff peaks form. Serve with pudding.
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Serving Size: 1 Serving (157g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 98 | ||
Calories from Fat: 8 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 2.6mg | 1 % | |
Sodium 7.7mg | 0 % | |
Potassium 123.6mg | 3 % | |
Total Carbohydrate 22.2g | 7 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 20.8g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 98
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