Mango pudding is a very common and popular dessert in Chinese restaurants but not all of them taste good. I have learnt years ago using mango jelly powder but the outcome is not so good all the time, there are 2 layers of color when set.
Thanks to Donna for sharing her recipe to me. It was really unbelievably quick and easy to make. It is very different to most of the other Chinese style mango pudding recipes which usually call for Mango jelly powder and evaporated milk. Her version uses Mango Pulp. I bought a can (750ml) from the Indian grocery store, I only need half of the can for the mango pudding, the remaining would be best to prepare mango lassi to go with some curry tomorrow. If I am in Asia, I would use fresh Mangoes from Thailand or Philippines to make the pulp, personally I think I would still prefer evaporated milk.
So here is Donna’s mango pudding recipe:
- 1 can Mango pulp
- 2 sachets Gelatine powder /equivalent to set 2 cups (500ml) of liquid.
- 2/3 cup sugar (or a bit less if desired)
- 2 1/2 cup water
- 200ml whipping cream
- 1 cup fresh mango, cut into cubes (optional)
- In a bowl, mix well the gelatin powder and sugar.
- Boil the water in a saucepan, stir in the gelatin/ sugar mix when the water boils, stir to ensure it’s all melted. Turn off the heat.
- Pour in the mango pulp slowly and keep stirring, then pour in the whipping cream and fresh mango cubes. Alternatively the mango can be served on side or as garnish.
- Chill in the fridge until set.
- Serve with evaporated milk or whipping cream.