This smooth, creamy dessert will help counter spicy Caribbean entrees. It’s a refreshing treat though for any occasion.
2% reduced fat milk
1 large, diced, divided
1 tbsp(s), fresh, slivered
- 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.
Chill for a minimum of 2 hours.