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mango pudding

Ever been to yum cha and wanted to skip straight to dessert? Now you can, without even leaving your house. If you like mango pudding that is.

It’s a super-simple, one bowl dessert. Absolutely foolproof, I promise. I should say that I looked at quite a few recipes – I’m not a fan of recipes that use packet mango jelly as it gives a synthetic-y flavour which is pretty icky. 

You can use fresh pureed mango, but because they vary so much through the season here, sometimes the flavour isn’t strong enough. If you can get to an Indian grocer, look for a can of mango puree – usually called Alphonso Mango Puree. You’ll notice mine is much darker yellow in colour than the yum cha ones – I suspect they use mango nectar.

You can serve with fresh mango, or add diced fresh mango to the mixture if you like. Enjoy! 

Mango Pudding
makes about 900ml, or ten small puddings

1 cup hot water
1½ tbsp powdered gelatine
⅓ cup sugar
1 cup evaporated milk
1½ cups mango puree – fresh or canned Alphonso mango puree
extra evaporated milk for topping

  1. Put the hot water into a bowl and sprinkle with gelatine powder. Give the mixture a quick stir to separate the gelatine powder and leave to stand for three minutes to dissolve.
  2. Add sugar and stir again – do not whisk or the mixture will get frothy and the small air bubbles will ruin the texture of the finished product.
  3. Next, add the evaporated milk and stir to combine, then add the mango puree and mix.
  4. Pour the mixture through a sieve into one large mould or a few small ones and refrigerate – smaller moulds will set quicker. If you are keeping it for more than a few hours or overnight, make sure to clingwrap the moulds so that weird fridge smells don’t get into your mango jelly.
  5. Unmould by running a knife around the bottom edge and flipping onto a plate, or heating the mould briefly – either by submerging in hot water for 20 seconds or heating the mould with a blowtorch. Serve topped with additional evaporated milk.