Wonderfully fruity and refreshing, Chinese Mango Pudding scooped into crispy phyllo shells is the perfect light holiday treat!
1 3/4 cups mango, peeled and chopped, divided
1 cup water, cold, divided
1/4 cup heavy cream
1/4 cup milk
3 1/2 teaspoons unflavored gelatin
1/3 cup sugar
3 packages (15 count, each) Athens® Phyllo Shells
1/4 cup sweetened coconut flakes, toasted (optional for garnish)
mint or basil leaves (optional for garnish)
Puree 1 2/3 cups mango and 1/2 cup water in a blender until smooth. Pour through a strainer to remove any particulate. In a medium bowl, mix together mango puree, heavy cream and milk. Set aside.
In a small sauce pan, dissolve gelatin in 1/2 cup cold water. Allow it to rest for 5 minutes while gelatin blooms. Stir in sugar and cook over medium/low heat until sugar completely dissolves (approximately 5 minutes).
Slowly whisk gelatin mixture into puree. Cover mixture with plastic wrap and chill for 20 minutes until it thickens and just starts to set. Pipe or spoon mixture into phyllo shells. Top with remaining mango pieces diced to 1/4″. Garnish with coconut, mint or basil.
Serving size: 1 shell (20g), Amount per serving: Calories 30, Total Fat – 1g, Saturated fat – 0g, Trans Fat – 0g, Cholesterol – 0 mg, Sodium – 15 mg, Dietary Fiber – 0g, Total Carbohydrate – 4g, Sugars – 2g, Protein –1g, Vitamin D – 0%, Calcium 0%, Iron 0%, Potassium – 0%
For added crispness, preheat oven to 350°F. Place empty shells on a baking sheet and bake for 3-5 minutes.