July 8, 2012

Mango pudding


Mango pudding (芒果布甸) is a staple dessert at Chinese restaurants.  Cool and refreshing, this dessert is an ideal way to sweeten up a summer's day or evening.  Its texture is similar to creme caramel - smooth, creamy, and semi-firm - not at all like regular vanilla or chocolate pudding.  A drizzle of evaporated milk further enhances the smoothness of the pudding.

Mango pudding can easily be made using store-bought mixes.  However, I find that the pudding is not as a smooth nor rich in mango flavour as I'd like it to be.  Our family recipe for mango pudding uses mango puree and whipping cream to provide a more luxurious and smooth texture.  Frozen or fresh mango cubes can also be added into the mixture for a surprise burst of mango flavour and added texture.


Mango Pudding (Makes enough for one 9"x11" baking dish)
4 cups water (2 cups boiling, 2 cups cold)
1 cup sugar
4tbsp gelatin 
2 cups whipping cream (or light cream)
1 can mango pulp (~750mL)
Optional: frozen or fresh mango cubes
Fat-free evaporated milk (to serve alongside)





1.  Boil 2 cups of water.  Meanwhile, in a bowl, mix sugar and gelatin.
2.  Once water is boiling, turn the heat down to medium.  Slowly add the sugar and gelatin mixture, whisking the entire time until the sugar and gelatin are completely dissolved. 
3.  Remove the sugar-gelatin-water mixture from the heat, and pour it into a large mixing bowl or directly into a 9"x11" baking dish.  
4.  Add 2 cups cold water, mango puree, cream, and mango cubes (if using), and stir to mix well.
5.  If using a 9"x11" baking dish, refrigerate over night and serve directly from the dish.  If using a large mixing bowl, pour into individual molds or bowls, and refrigerate over night.
6.  Serve with evaporate milk and enjoy!



1 comment:

  1. Love mango pudding! You should write more blog posts :)

    ReplyDelete