B
ButterSticks
Guest
Ingredients
1 1/4 cup mango nectar
3/4 cup 2% reduced fat milk
4 Tbsp cornstarch
1 large mango(es), diced, divided
1 Tbsp mint leaves, fresh, slivered
Instructions
Pour nectar into a medium saucepan; place over medium heat.
Meanwhile, place milk and cornstarch in a medium-size mixing bowl; stir to combine and slowly pour into mango nectar, stirring continuously. Increase heat to medium-high and continue stirring until thick, about 4 to 5 minutes. Remove from heat and stir half of mango into mixture; pour pudding into four 1/2-cup custard cups. Refrigerate pudding for at least 2 hours or up to overnight.
Combine remaining mango with mint and spoon over chilled pudding. Yields about 1/2 cup pudding and 1 tablespoon of fresh mango per serving.
Notes
Chill for a minimum of 2 hours.
1 1/4 cup mango nectar
3/4 cup 2% reduced fat milk
4 Tbsp cornstarch
1 large mango(es), diced, divided
1 Tbsp mint leaves, fresh, slivered
Instructions
Pour nectar into a medium saucepan; place over medium heat.
Meanwhile, place milk and cornstarch in a medium-size mixing bowl; stir to combine and slowly pour into mango nectar, stirring continuously. Increase heat to medium-high and continue stirring until thick, about 4 to 5 minutes. Remove from heat and stir half of mango into mixture; pour pudding into four 1/2-cup custard cups. Refrigerate pudding for at least 2 hours or up to overnight.
Combine remaining mango with mint and spoon over chilled pudding. Yields about 1/2 cup pudding and 1 tablespoon of fresh mango per serving.
Notes
Chill for a minimum of 2 hours.