Mango pudding

Votes: 2

Time: 15 minutes plus setting time
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 221, total fat 8 G., saturated fats 6 G., proteins 4 G., carbohydrates 36 G., fiber 1 G., cholesterol 6 mg, sodium 62 mg, sugar 34 G.

Hong Kong-style mango pudding is an often overlooked dessert in dim sum restaurants. Perfectly silky and smooth, this pudding is made with ripe, fresh mangoes, imparting a natural sweetness and vibrant flavor. Drizzle each serving with condensed milk and garnish with a few cubes of fresh mango. It's the perfect treat for a warm, sunny day.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 tbsp. l. powdered gelatin
2 cups diced mango + extra for serving
0.5 cups skim coconut milk
1/4 cup sugar
A pinch of coarse salt
4 tbsp. condensed milk with sugar*

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: mango, condensed milk, coconut milk, gelatin

Cooking the dish according to the recipe:

In a small saucepan, combine 1 cup of water with gelatin. Let sit for 10 minutes.
Meanwhile, in a food processor or blender, combine the mango and coconut milk and blend until smooth. Set aside.

"I prefer to use smaller, less fibrous mangoes to make the pudding smoother."

Heat the gelatin mixture over medium heat and add the sugar and salt. Stir frequently until the sugar dissolves and the mixture is completely liquid, 2–3 minutes (it won't boil, but will be quite hot). Remove from heat, then pour in the mango mixture. Stir until very smooth.
Pour into 4 small cups. Place them on a plate or small baking sheet and cover with plastic wrap. Refrigerate until the mango pudding is completely set, at least 4 hours, but preferably overnight.
Pour about 1 tablespoon of condensed milk over each serving of mango pudding to create a thin layer of condensed milk. Garnish each serving with a few cubes of mango and enjoy!

Note *

To make a completely dairy-free pudding, replace the condensed milk with sweetened condensed coconut milk or honey.

Author of the recipe - Christina Cho is the author of a cookbook inspired by Chinese culture.

Categories:

recipe / Calorie content of prepared meals / Simple and quick recipes / Quick desserts / Food processor / Summer dishes / Desserts / Jelly / Soufflé, puddings, meringues, meringues / Chinese cuisine