Chinese · Dessert
Mango Cream Pudding
A silky, pale-orange mango pudding set with gelatin over a base of milk and cream, finished with fresh diced mango and a touch of whipped cream — a staple sweet in Hong Kong-style Chinese dessert houses (tong sui shops) where chilled mango creations are a menu fixture.
$1
15 minsPrep
5 minsCook
260 minsTotal
EasyLevel
Nutrition per serving
224Calories
3.7gProtein
14.8gFat
20.4gCarbs
19.5gSugar
1.1gFiber
28mgSodium
42mgChol
9gSat Fat
181mgPotassium
60mgCalcium
0.1mgIron
0.2mcgVitamin B12
24.7mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Chrysanthemum Tea
international
gluten-free
sweet-spot
all-time-classics
Instructions
1
Bloom the gelatin in 15g cold water for 5 minutes until spongy.
2
Blend 100g mango flesh until perfectly smooth, then pass through a sieve into a bowl.
3
Warm the whole milk, heavy cream and sugar in a small saucepan over low heat, stirring until the sugar dissolves completely; do not let it boil.
4
Remove from heat and stir in the bloomed gelatin until fully melted into the warm milk mixture.
5
Whisk the milk mixture into the sieved mango puree until evenly combined and smooth.
6
Divide the mixture evenly between 2 small pots (180ml each) and let cool to room temperature.
7
Cover and chill in the fridge for at least 4 hours, or until fully set.
8
Just before serving, top each pudding with diced mango and a small spoon of lightly whipped cream.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 100g100g Mango, pureed
- 60g60g Whole Milk
- 45g45g Heavy Cream
- 16g16g Sugar White
- 4g4g Gelatin, bloomed in cold water
- 15g15g Water, for blooming gelatin
- 35g35g Mango, diced, garnish, 1
- 12g12g Heavy Cream, lightly whipped, garnish, 1
