Mango pudding
You will need 4-6 jelly moulds or 1-cup serving dishes
6 tsp gelatine powder
3/4 cup caster sugar
3 cups pureed mango (fresh or canned)
1 cup CARNATION Light & Creamy Evaporated Milk
8 ice cubes
juice and zest of 2 limes, to serve
fresh mango (or your choice of fruit), chopped, to garnish (optional)
Heat 1 cup water in a small saucepan over low heat. Add gelatine and sugar and stir until gelatine dissolves and mixture is smooth. Set aside to cool. In a large bowl, combine mango puree, milk and ice cubes. Pour gelatine mixture into mango mixture and stir until ice cubes melt. Pour mixture into 6 jelly moulds or dishes and refrigerate for at least 3 hours or until set. To serve, squeeze a little lime juice over puddings and garnish with mango/fruit pieces and lime zest.
| ANALYSIS |
High Fuel
4
|
Low Fuel
6
|
|---|---|---|
| Energy (kJ) |
1133
|
756
|
| Protein (g) |
11
|
7
|
| Fat (g) |
<1
|
<1
|
| Carbohydrate (g) |
56
|
37
|
| Calcium, Vitamin C |
Serves: 4-6
Athletes with high fuel needs (e.g. endurance athletes, athletes who are growing, athletes aiming to increase muscle mass) require extra carbohydrate-based ingredients and a larger serve size
Athletes with low fuel needs (e.g. skill-based athletes, athletes trying to reduce body fat) need to opt for a smaller serve size
