I remembered I first have my mango pudding when I stayed in Hong Kong in 1995. It was rather popular be it in the hotel restaurants or in the fast food chains. For commercially packed mango puddings, it can be easily bought in the supermarkets. The dessert is light and can be served with a variety of regional fresh fruits. It is especially soothing and comforting after a heavy meal of oily or spicy foods. I loved its rich and creamy texture.
MANGO PUDDINGS DEFINED
As per Wikipedia:
“Mango pudding is a Chinese dessert usually served cold. It is very popular in Hong Kong, where pudding is eaten as a traditional British food. Mango pudding originated in India and the recipe was introduced from the British in the 19th century. There is very little variation between the regional mango pudding’s preparation. The dessert is also found in Singapore, Malaysia, Thailand,Macau and is often served as dim sum in Chinese restaurants.” (Source:http://en.wikipedia.org/wiki/Mango_pudding)
WHAT IS REQUIRED
Make 6 desserts cups
- 200 ml of coconut milks
- 200 ml of full cream evaporated milks
- 250 ml of fresh milks
- 1 egg yolk
- 150 grams of sugar
- 1 large mango (pitted and pureed)
- 8 grams of gelatine powder or gelatine sheets
As for the liquids, you can change between coconut milks, evaporated milks and fresh milks but ensure that the total volumes add up to 750 ml. This means that you can use 750 ml of fresh coconut milks if you prefer. I usually like to dilute my coconut milk as I do not want the dessert to be overly creamy and for health conscious reasons.
Note that the colour of the final mango puddings will vary depends on the types of mango that you have. If evaporated milk were added, the colour will be creamy colour.
STEPS OF PREPARATION
Preparing the mango purees
- De-skin and pitted (stoned) one large mango. Put the mango flesh in a food processor, blend it until puree form and set aside for later use.
Preparing the puddings
- In a sauce pan, place all the liquids and sugar and heat it under medium heat until it boils. Once boiled, turn to lowest heat available.
- Soak your gelatine sheets for 1 minutes and place the sheets into the sauce pan. Keep stirring until all the gelatine are dissolved. Off the heat but put on top of the stove to minimize the heat loss.
- In a big mixing bowl, use a whisk to whisk you egg yolk until light. Add the mango puree and whisk until well mixed. Sift the hot milk onto the mango puree and stir until well mixed.
- Spoon the mixture into lightly oil pudding moulds or dessert cups and leave to cool. Chill the mango puddings in the refrigerator for at least 6 hours (or until set), preferably overnight.
Easy to do and tasty desserts. Classic yet sophisticated. You can serve with fresh fruits or on its own. Additions of extra evaporated milks will make it creamier. Best to present to your guest after a heavy, oily and spicy meal.
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