Mango Pudding - 3 Points - cooking recipe

Ingredients

1 1/4 cups mango nectar
3/4 cup 2% low-fat milk
4 tablespoons cornstarch
1 large mango, diced, divided
1 tablespoon mint leaf, fresh, slivered

Preparation

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.