This mango pudding is very well known in Chinese sweet shops where loads of yummy and intriguing dishes are served for instance this clingy rice balls over mango smoothie, red bean soup and nuomici. I am not a sweet tooth, yet I simply love sweet pastry in those sun-shinning days.
In China, we get heaps of approaches to make this mango pudding, some utilization gelatin as trained in the accompanying formula or pudding powder intended for hand crafted pudding. To get an unadulterated and smooth taste, make sure to strain the blend!!! Since I don't have ramakins in my kitchen, I utilize little dishes and cups straightforwardly.
Sweet pastry for summer blistering days and appreciate mango in the correct season.
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Ingredients
- 3 middle size mature mangoes , fresh mango cubes 1 pound
- 2 packet unflavored gelatin sheets , or 10g , see note 1 if you want to use gelatin powder
- 160 ml milk , or coconut milk
- 60 ml heavy cream , chilled
- 1/2 cup granulated sugar , or more if needed
Instructions
- Soak gelatin sheets in cold water until soft.
- In a small pot, heat half of the milk, sugar and soaked gelatin over slow fire. Keep stirring and heat until sugar and gelatin dissolve completely. Remove from heat and set aside to cool down.
- Cut fresh mango in half and then dice the fresh mangos out. Place most of the mango cubes in blender and then add the left half milk or coconut milk; blend until very smooth.
- Mix mango smooth with milk prepared in step 1, add heavy cream too. Stir until evenly combined. And strain the mixture. You may need to use a spatula to help the mixture go through the strainer. Pour the mixture to your container or ramekins. Move to refrigerator for around 2 to 3 hours until completely set.
- Before eating, decorate with left mango cubes and mint leaves. Enjoy!
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