Chinese Mango Pudding
Creamy and delicious, this Chinese mango pudding only requires 5 ingredients and is better than your average dim sum! It's super easy to make at home.
Equipment
- Blender
Ingredients
- 1 cup mango puree
- 1 tbsp gelatin
- ¼ cup cool water
- ¼ cup sugar
- pinch salt
- 1 cup milk of choice coconut milk, evaporated milk, half and half (10% M.F.) or table cream (18% M.F.)
Instructions
- Blend the mango. Blend a heaping cup of fresh diced mangoes in a blender until it becomes a smooth, puree consistency. Measure out one cup for the recipe. Strain the puree through a sieve if fibrous. Taste the mango puree and adjust sugar as needed. Stir in 1/4 cup sugar and a pinch of salt. Add in milk. You can use coconut milk, evaporated milk, half and half (10% M.F.) or table cream (18% M.F.). I used coconut milk for mine because I love the tropical vibes. Set aside.
- Dissolve the gelatin. Heat up a shallow amount of water in a pot over medium heat. In a heatproof bowl, stir 1 tbsp of gelatin in 1/4 cup of cool water. Allow to bloom for 5 to 10 minutes. Place bowl into warm shallow water. Stir until the gelatin dissolves. This will take a couple of minutes.
- Mix altogether. Mix dissolved gelatin in mango mixture. Pour mango cream mixture into containers or ramekins. Gently stir in diced mango in each ramekin. Cover with plastic wrap and let it rest in fridge for at least 2 hours until set.
- Assemble. Serve with more fresh mango and top with milk of choice.
Notes
Choose ripe and sweet mangoes that are fragrant, slightly soft to the touch and vibrant in colour.
Blend the mangoes into a smooth puree and ensure there are no lumps or fibers left. Strain if necessary.
Taste the mango puree before adding sugar. Adjust the sugar quantity according to the sweetness of the mangoes and your preference for sweetness levels.
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