Mango Pudding

Name: Mango Pudding
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 300 g ripe mango; 200 ml evaporated milk; 6 g gelatin; 50 g sugar; 100 ml cream

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Mango Pudding, as cherished in Hong Kong as dim sum, finds its way to the table not just during festive occasions but also as a sweet conclusion to a family meal. This home-style version reflects the hand-measured salt, generous use of fat, and the communal spirit of sharing that characterizes many a Hong Kong household. Here, the dessert becomes a nostalgic nod to simpler times, where recipes were passed down through generations without exact measurements.

The pudding should be a smooth and velvety delight, a perfect balance of tropical mango sweetness and creamy richness from evaporated milk and cream. Each spoonful is a luscious encounter, with a gentle wobble from gelatin, offering a cooling, sweet escape from the day's heat. Sharing is implicit, though you may find it hard to part with even a single bite.

Ingredients

300 gripe mango
200 mlevaporated milk
6 ggelatin
50 gsugar
100 mlcream

Method

Peel and dice 300 g of ripe mango into small cubes. Set aside about 50 g of the diced mango for garnish. Place the remaining mango in a blender and puree until smooth. This will be the base of your pudding, giving it a rich mango flavor.
In a small bowl, sprinkle 6 g of gelatin over 50 ml of cold water. Let it sit for about 5 minutes to bloom. This step ensures the gelatin will dissolve smoothly into the mixture later, preventing any lumps.
In a saucepan over low heat, combine 50 g of sugar, 200 ml of evaporated milk, and 100 ml of cream. Stir gently until the sugar dissolves completely. The mixture should be warm but not boiling, which helps the gelatin dissolve without curdling the milk.
Add the bloomed gelatin to the warm milk mixture, stirring continuously until the gelatin is fully dissolved. The liquid should be smooth and free of any granules, indicating the gelatin has melted completely.
Remove the saucepan from the heat and let it cool slightly. Once cooled, stir in the mango puree. Mix until the color is uniform, a pale orange hue, which indicates the mango is evenly distributed.
Pour the mixture into individual serving bowls or ramekins. Place them in the refrigerator to chill for at least 2 hours, or until the pudding is set and firm to the touch. The texture should be smooth and slightly bouncy, indicating it's ready to serve.
Before serving, garnish each pudding with the reserved mango cubes. This adds a fresh texture contrast and enhances the mango flavor. Serve chilled to enjoy the creamy, fruity dessert at its best.