Mango Pudding

Ingredients

• Egg4 count (220 g)
• Water1/4 glass (63 ml)
• Unflavored Gelatin1 serving (20 g)
• Mango3 cup (510 g)
• Cream1 cup (230 ml)
• Granulated Sugar40 teaspoon (200 g)

Instructions

1. 1

   Step 1

   First, separate the egg yolks from the egg whites.

2. 2

   Step 2

   Place the egg whites in a bowl and beat until stiff. Gradually add the yolks, beating constantly.

3. 3

   Step 3

   Peel and remove the seed from the mango. Dice, blend well and strain.

4. 4

   Step 4

   Dilute the gelatin in 1/4 cup of warm water.

5. 5

   Step 5

   Place the mango juice with the cream, eggs and diluted gelatin in a bowl. Mix until combined.

6. 6

   Step 6

   Place in a large container or in glasses and refrigerate for several hours.

7. 7

   Step 7

   If desired, serve with whipped cream.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Mango Pudding can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.