Mango pudding
A popular Hong Kong dessert, often ordered at the end of a dim sum meal. It is ripe mango purée combined with cream and milk, softly set with gelatine, with pieces of fresh fruit inside. Before serving it is topped with unsweetened evaporated milk, which tempers the sweetness and adds creaminess. Nothing is baked or boiled — you only warm the milk — and the whole flavour depends on one thing: the mango must be truly ripe, fragrant and soft.
Your own work in that: 10 min.
- Mango purée 15 min
- Combining with gelatine 10 min
- Setting in the fridge 240 min
Step by step
0 / 8 doneBloom the gelatine
Sprinkle the gelatine over the cold water, stir and leave 5 minutes to swell.
Ingredients: 2 pcs ripe mangoes · 60 g sugar · 12 g powdered gelatine · 70 ml cold water · 150 ml milk · 150 ml whipping cream (30%)
Cut and blend the mango
Peel the mangoes and cut the flesh from the stones. Dice about 100 g finely and set aside; blend the rest with the sugar to a smooth purée. If the mango is fibrous, push the purée through a sieve.
Ingredients: 2 pcs ripe mangoes · 60 g sugar · 12 g powdered gelatine · 70 ml cold water · 150 ml milk · 150 ml whipping cream (30%)
A smooth purée — the fibres stay in the sieve.Dissolve the gelatine in milk
Warm the milk to about 60°C — hot, but far from boiling. Take it off the heat and stir in the gelatine until fully dissolved. Do not let it boil — gelatine brought to the boil sets less firmly.
Ingredients: 2 pcs ripe mangoes · 60 g sugar · 12 g powdered gelatine · 70 ml cold water · 150 ml milk · 150 ml whipping cream (30%)
Combine with purée and cream
Pour the milk and gelatine into the purée, stirring all the time, then stir in the cream. The purée should be at room temperature — straight from the fridge, it could make the gelatine set in lumps.
Ingredients: 2 pcs ripe mangoes · 60 g sugar · 12 g powdered gelatine · 70 ml cold water · 150 ml milk · 150 ml whipping cream (30%)
Gelatine milk into the purée, then the cream.Taste
Taste the mixture — sweetness depends on the mango. If the fruit was tart, add a spoonful of sugar and stir until dissolved.
Ingredients: 2 pcs ripe mangoes · 60 g sugar · 12 g powdered gelatine · 70 ml cold water · 150 ml milk · 150 ml whipping cream (30%)
Pour into bowls
Divide the diced mango between 6 bowls or glasses and pour over the mixture. Skim the bubbles off the surface with a spoon for a smooth top.
Ingredients: 2 pcs ripe mangoes · 60 g sugar · 12 g powdered gelatine · 70 ml cold water · 150 ml milk · 150 ml whipping cream (30%)
Mango pieces in the bottom, mixture on top.Chill 4 hours
Cover the bowls with film and refrigerate at least 4 hours, until set. It should be delicate and wobbly, not rubbery.
Ingredients: 2 pcs ripe mangoes · 60 g sugar · 12 g powdered gelatine · 70 ml cold water · 150 ml milk · 150 ml whipping cream (30%)
Pour over milk and serve
Just before serving, pour a spoonful or two of evaporated milk over each portion. Serve chilled.
Ingredients: 100 ml unsweetened evaporated milk
Before you start
Which mango
Varieties with dense, non-fibrous flesh, such as Alphonso or Ataulfo, are best. Out of season, 400 g of thick canned mango purée works — then halve the sugar (canned purée is usually sweetened) and leave out the fruit pieces.
Agar version
Instead of gelatine you can use 2 g of agar. Agar must boil in the milk for a minute; it sets even at room temperature and is less wobbly.
Storage
The pudding keeps 2 days in the fridge, covered with film. Add the evaporated milk only just before serving.
