Chinese Mango Pudding (芒果布丁)

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Satisfy your yum cha cravings with homemade Chinese Mango Pudding. Use just 8 ingredients to create a silky dessert that no money can buy!

Prep Time30

Refrigeration Time2

Total Time2 30

Course: Dessert, Snack

Cuisine: Asian, Cantonese, Chinese

Servings:

Calories: 277kcal

Combine sugar and gelatin in bowl, then mix in the hot water until everything has dissolved. Set aside for later.
Remove the mango flesh from the skin and seed and reserve 150g (0.33 lb) to be diced. Puree the rest using a blender.
Use sieve to strain the puree into a bowl. This will help to remove clumps.
Pour the puree back into the blender and blend it with the ice cream, milk and cream.
Pro Tip: If you're using a smaller blender, do it in batches. Also, don't worry about the ratio of ingredients. You can mix it all together by hand when they've been pureed.
Stir the gelatin mixture to combine it again, then slowly pour the puree in and combine both liquids.
Use a spoon to skim off any bubbles on the top.
Use a clean sieve to strain the puree into cups. Let it rest in the fridge for a minimum of 2 hours or until set.
To serve, drizzle some evaporated milk on top and garnish with the diced mangoes. Enjoy chilled as is!

Use good quality mango ice cream. This will form the base of the pudding and add a creaminess that the fruit itself won't.
Make this recipe when mangoes are in season. By doing so, you'll get sweeter and more fragrant flavors.
Puree the fruit until fine. When you do this with a blender, it results in a smoother dessert with minimal clumps.
Avoid stirring vigorously. The harder and faster your stir, the more bubbles will form
We use thickened cream and full cream milk. This helps to achieve a creamier result.
For the ice cream, the only available option for us at the time was from the brand Weis.
You can use gelatin sheets in place of the powder form or agar agar. Just make sure to adjust the ratios accordingly. Note that with agar agar, you'll need less of it to firm up the mixture. Using agar agar will also make the texture snappier rather than soft.
Different brands will have slightly different results, but 1 tablespoon of gelatin powder is roughly equal to 4 sheets of gelatin.