Hong Kong Style Mango Pudding
Have you tried mango pudding at a dim sum restaurant? The aromatic, light and melt-in-your mouth dessert is often a highlight at family dim sum gatherings. Let’s make it for Lunar New Year!
- Prep: 5 - 10 minutes
- Refrigeration: 4 hours
Ingredients
- 2 Ataulfo mangoes
- 100 ml (3.5 oz) Canadian milk
- 140 ml (5 oz) Canadian evaporated milk, divided
- 15 ml (1 Tbsp) sugar
- 15 ml (1 Tbsp) gelatin powder
- 50 ml (3 Tbsp) cool or room-temperature water
- 50 ml (3 Tbsp) boling water
Make it with Canadian Dairy
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Preparation
Slowly pour gelatin powder onto room temperature water.
Cut mango, extract the pulp and puree in blender.
Add Canadian milk and 100ml (3.5 oz) of evaporated milk into pureed mango.
Add hot water to gelatin “paste”, stir until completely dissolve.
Pour dissolved gelatin into blender, pulse to blend well.
Have 4 ramekins ready, pour mixture into them through a strainer.
Chill in the refrigerator for 4 hours or more.
Drizzle 2 tsp (10ml) Canadian evaporated milk on top of each pudding and serve!
Tips
Pick mangoes that are very ripe for the best flavour!
