Chinese · Dessert
Mango Pudding
A Cantonese dim sum classic: silky-smooth chilled mango puree set with gelatin and lifted with evaporated milk and cream, finished with fresh diced mango and whipped cream. Light, fragrant and endlessly refreshing.
$1
15 minsPrep
5 minsCook
260 minsTotal
EasyLevel
Nutrition per serving
211Calories
4.5gProtein
10.5gFat
26.4gCarbs
25gSugar
1.7gFiber
32mgSodium
30mgChol
6.2gSat Fat
248mgPotassium
70mgCalcium
0.2mgIron
0.1mcgVitamin B12
39.5mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Chrysanthemum Tea
international
gluten-free
sweet-spot
all-time-classics
Instructions
1
Blend the 180g mango flesh until perfectly smooth, then pass through a sieve into a jug to remove any fibres.
2
Sprinkle the gelatin over the 30g warm water in a small bowl and let it bloom for 5 minutes until spongy.
3
Gently melt the bloomed gelatin over a pan of warm water (or in short microwave bursts) until fully liquid, stirring in the sugar until dissolved.
4
Whisk the warm gelatin-sugar mixture into the mango puree, then whisk in the evaporated milk and 25g heavy cream until fully combined and smooth.
5
Divide the mixture evenly between 2 bowls (180ml each).
6
Cover and chill in the fridge for at least 4 hours, or until fully set and wobbly but firm.
7
Just before serving, top each pudding with the diced mango and a spoonful of lightly whipped cream.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 180g180g Mango, peeled and pureed
- 16g16g Sugar White
- 30g30g Water, warm, for blooming gelatin
- 5g5g Gelatin, powdered, bloomed
- 35g35g Evaporated Milk
- 25g25g Heavy Cream
- 35g35g Mango, diced, for garnish, garnish, 1
- 12g12g Heavy Cream, lightly whipped, for garnish, garnish, 1
