Mango pudding is a common dessert served after Chinese banquet dinners or at dim sum meals. Though the ingredients might not be Chinese, it is popular with Chinese food lovers. The bright flavor of ripe mango is given a creamy touch by the evaporated milk. Unflavored gelatin—which you can find at any supermarket— acts as the binding agent to set the pudding. I always serve my mango pudding with some extra evaporated milk, along with a garnish, such as blackberries, diced mango, or other fruit.
- 1 lb (500 g) peeled and deseeded ripe mango, cut into small pieces
- 1/2 cup (125 ml) evaporated milk plus 6 tablespoons (for topping)
- 1 cup (250 ml) hot water
- 1/2 cup (100 g) sugar
- 11/2 tablespoons unflavored gelatin
- 3 ice cubes
- Blackberries, diced kiwi or mango, to garnish
- Blend the mango in an electronic blender until it becomes a smooth puree. The mango yields about 13/4 cups (425 ml) mango puree.
- Add the evaporated milk into the mango puree and stir to mix well.
- Combine the hot water, sugar, and gelatin in another container. Stir continuously to blend well. Make sure the gelatin dissolves completely.
- Add the ice cubes to the mango puree. Pour the sugar mixture into the puree and keep stirring until the ice cubes melt away. Filter the mango puree with a fine-mesh strainer.
- Transfer the mango puree into six 6-ounce (177 ml)- sized custard cups. Chill in the refrigerator for at least 3 hours or until the mango puddings are set.
- Top each mango pudding with 1 tablespoon of evaporated milk before serving. Garnish with diced mango or fruit as you desire. Serve immediately.
COOK’S NOTE: Depending on the sweetness of the mango you use, you might want to adjust the quantity of the sugar used.
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