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Mango pudding (healthy; fit, protein; no sugar)
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
18 servings
Dirlaine Silva
@dirlain_s2- Ingredients
- Recipe
- low-fat spreadable cream cheese (Philadelphia type)*400 g
- fresh beaten cheese 0% mat. (quark cheese) or whipped cream or whipped coconut milk500 g
- Ripe mangoes2 unit(s)
- colorless gelatin sheets8 unit(s)
- tablespoons** of the sweetening ingredient you prefer (honey, agave, stevia,...)6 tablespoon
- I split the sleeves and set aside 1/4 of one for decoration. The rest I peeled, broke into pieces and reduced to puree with the magic wand (watch out for overripe mangoes as they leave strands).
- In a pan I put the cheeses, the mango puree and the sweetener. I blended it with the wand to mix. I brought it to the boil, gently, for 5 minutes (it is advisable to bubble, even if lightly, during this time; this is the secret of the pudding and is what will remove the cheese flavor and not make it look like a cheesecake).
- Remove from the heat and let it cool slightly while I put the gelatine sheets to soak in water. I put the drained leaves in the cream and involved, they fall apart immediately. (Note: the gelatine sheets lose their effect at high temperature, it is always advisable to let the preparations cool slightly
- I poured it on a rectangular silicone cake tin and kept it in the fridge overnight (it can be any shape and then they unmold as if it were gelatin).
- With the sleeve reserved for decoration, I removed 4 thin slices and the rest I crushed with 1 tablespoon of water.
- I unmold, poured the mango puree from the decoration on top and then the slices.
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