Servings: 6 servings
Calories: 164kcal
Ingredients
- 2 cups fresh mango pureed (in moderation)
- 1 tbsp gelatin powder
- 3 tbsp cold water
- 1/2 cup allulose or preferred keto sweetener
- 1 cup coconut milk
- 1/2 cup heavy cream for serving
- Fresh mango chunks for garnish, in moderation
Instructions
- Sprinkle the gelatin over cold water and let bloom for 5 minutes.
- Warm the coconut milk in a small saucepan with the allulose until just simmering, then remove from heat.
- Stir the bloomed gelatin into the warm coconut milk until fully dissolved.
- Whisk in the mango puree until smooth and combined.
- Divide the mixture among 6 small bowls or cups and refrigerate for at least 4 hours, until set.
- Top each pudding with a swirl of heavy cream and a few small mango chunks before serving.
Notes
Chef's Tip: Warming the coconut milk gently, without letting it boil, keeps the gelatin from clumping as it dissolves. Keto Swaps: mango is kept to a modest, measured amount to bring the classic flavor and color while keeping the carb count reasonable for an occasional treat.
Nutrition
Calories: 164kcal | Protein: 3g | Fat: 12g | Fiber: 2g
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About This Dish
Mango pudding is a fixture on every dim sum dessert cart — silky and cold, finished with a rich swirl of cream just before it hits the table.
Mango is kept to a modest, measured amount to bring the classic flavor and color while keeping the carb count reasonable for an occasional treat.