Mango puddings

Mango puddings

By
From
The Real Food of China
Serves
6
Photographer
Leanne Kitchen

The south of China is bursting with tropical fruits such as custard apples, dragonfruit, the ‘dreaded’ durian (smelly but delicious!) and mangoes. The Chinese don’t really eat a dessert course, preferring fresh fruit instead, so this pudding would most likely end up on a yum cha cart or be sold as a snack — but it does make a glorious end to a meal.

Ingredients

Quantity Ingredient
3 large ripe mangoes
1 tablespoon powdered gelatine
80g caster sugar
250ml evaporated milk

Method

  1. Peel two of the mangoes, slice off the cheeks and remove the flesh. Put the mango flesh in a food processor and process to form a smooth purée. Measure the purée — you need 750 ml. If you don’t have quite enough, purée some of the third mango to make up the amount, reserving the remaining unpuréed flesh. Put the purée into a bowl and set aside.
  2. Put 80 ml cold water in a small heatproof bowl or cup and sprinkle over the gelatine. Stand for 5 minutes, or until the gelatine has softened, then place the bowl in a small saucepan of just simmering water for 5 minutes, or until the gelatine has dissolved.
  3. Meanwhile, combine the sugar with 170 ml water in a small saucepan and cook, stirring, over a low heat for 3–4 minutes, or until the sugar has dissolved. Cool slightly.
  4. Add the gelatine mixture, sugar syrup and evaporated milk to the mango purée and stir to combine well. Divide the mixture among six 250 ml serving bowls, then refrigerate for 3 hours, or until set. Cut the reserved mango into 1 cm squares and divide among the puddings, then serve.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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