Hong Kong Mango Pudding
The Cantonese dim sum cart finisher — ripe Alphonso or Ataulfo mango blended into a silky gelatin set with evaporated milk, served cold with a pour of cream and a few cubes of fresh fruit on top.
Ingredients
- ripe mangoes3 large (about 600 g flesh)
- powdered gelatin2.5 tsp (1 packet)
- cold water3 tbsp
- hot water1/2 cup
- sugar1/3 cup
- evaporated milk1/2 cup
- fresh lemon juice1 tsp
- heavy cream (for serving)1/4 cup
Steps
Puree mango and reserve garnish.
Reserve a small handful of diced mango for garnish. Puree the rest in a blender until completely smooth.
Bloom the gelatin.
Sprinkle the gelatin over the cold water in a small bowl and let bloom for 5 minutes.
Dissolve sugar and melt gelatin.
Whisk the sugar into the hot water until dissolved. Add the bloomed gelatin and stir until fully melted and clear.
Mix gelatin syrup into mango puree.
Stir the gelatin syrup into the mango puree along with the evaporated milk and lemon juice until silky.
Chill pudding in ramekins.
Divide among 6 ramekins or small bowls. Chill uncovered for 30 minutes, then cover and refrigerate at least 4 hours until fully set.
Serve with cream and mango.
To serve, spoon a little cream over the top and scatter with the reserved diced mango.
Nutrition, per serving. 155 calories. Protein 2.1 grams, 5 percent. Carbs 26.3 grams, 65 percent. Fat 5.4 grams, 30 percent. Fiber 1.6 grams, sugar 23.1 grams, saturated fat 3.3 grams, sodium 35 milligrams. Estimated from ingredients.
