Adapted from About.com -- Mango Pudding chinese dim sum desserts

Mango Pudding
(Mango pudding is a popular dim sum dessert. Stephen Wong writes: This simple dessert captures the glorious flavor of mango like no other. Its texture is silky rich, and its flavor, simply wonderful. Fresh cream is called for in the original recipe, but evaporated milk gives it the same richness without the fat.)
Serves 8
Ingredients
2 envelopes unflavored gelatin
100 mL hot water
1 can (760 mL) mango pulp (Available in Foodbasic, Oriental fruit can isle)
140 mL milk (1% ~ whole milk, your choice)
8 ice cubes
lime wedges, or table cream (optional)
fresh mango slices for garnish (optional)


Directions:
Add gelatin and sugar to hot water and mix until dissolved and smooth.
In large bowl, mix mango pulp and milk.
Pour gelatin mixture into mango mixture and stir.
Pour mixture into jelly mould and chill until set, at least 3 hours.
To serve, dip jelly mould briefly in hot water then turn pudding out onto platter. Squeeze on some lime juice (or use table cream instead), garnish with mango slices if desired and serve. (Best eaten within a day).

Each serving includes:
Calories 208, 49 g Carbohydrates, 5 g Protein, 1 g Fat, trace Saturated Fat, 3 mg Cholesterol, 4 g Fibre, 42 mg Sodium, 345 mg Potassium. An excellent source of vitamin A and vitamin C. A good source of fibre and vitamin E.
Adapted from Recipe in Heart Smart Chinese Cooking by Stephen Wong, one of the books in the Heart and Stroke Foundation's Heart Smart Library.