01 of 07
Edited by Liv Wan
This mango pudding recipe comes from Stephen Wong, who writes: “This simple dessert captures the glorious flavour of mangoes like no other. It’s texture is like silky rice and it tastes simply wonderful. Fresh cream is called for in the original recipe, but evaporated milk gives it the same richness without the fat.”
This recipe requests you use 8 ice cubes but I personally think it’s a little bit unnecessary. I have made this dish myself a few times but I have never used ice cubes. You can just pour the mixture into a jelly mould or container then leave it to cool down before you cover it with cling film. You then leave it in a refrigerator to set.
You can adjust the amount of sugar used to suit your personal preferences. If your mangoes are quite sour then use more sugar but otherwise you can use a little bit less sugar.
To make this recipe for fresh mango pudding, you will need the following ingredients:
2 envelopes unflavoured gelatin
¾ cup (175g) sugar
1 cup (250ml) hot water
3 cups (750ml) pureed fresh mangoes
1 cup (250ml) 2 percent evaporated milk
8 ice cubes
Lime wedges, for garnish, optional
Fresh mango slices for garnish, optional
Guide Note: You will need 3 ripe mangoes, weighing at least 12 ounces.
This is a sample recipe from HeartSmart Chinese Cooking by Stephen Wong, one of the books in the Heart and Stroke Foundation’s Heart Smart Library. Recipe reprinted with permission from Douglas & McIntyre.Continue to 2 of 7 below.
02 of 07
Make The Mango Puree-1
Peel off the mango skin with a paring knife. Cut the mongo flesh off and cut it into small cubes to make 3 cups of mango.
You must make sure the mangoes you use are ripe or the flavour won’t taste as good as you use the ripe mangoes.Continue to 3 of 7 below.
03 of 07
Make The Mango Puree-2
Puree the mango pieces in the blender until smooth.Continue to 4 of 7 below.
04 of 07
Add Sugar And Gelatin
Continue to 5 of 7 below.
- Mix the sugar with hot water and give it a good stir to help the sugar to completely dissolve in the water.
- Leave the hot water to cool down a little bit.
- Soften the gelatin in cold water and squeeze out any excess water and use a whisk to stir in step 2. But before you do this, make sure the hot water has cooled down and turned into warm water. Make sure everything is dissolved and smooth.
05 of 07
Combine All The Ingredients
- In a large bowl, mix mango puree, evaporated milk and ice cubes.
- Pour gelatin mixture into mango mixture and stir until ice cubes are melted.
(Guide Note: Feel free to whisk the mixture a few times to help make it smoother.)Continue to 6 of 7 below.
06 of 07
Pour The Pudding Mixture Into A Bowl
Pour Mixture into jelly mould or ramekin and chill until set, at least 3 hours. (Guide Note: Cover the pudding before refrigerating).Continue to 7 of 7 below.
07 of 07
The Final Touches
If using a jelly mold, dip jelly mould briefly in hot water then turn the pudding out onto a platter. Sprinkle on some lime juice, garnish with lime wedges and mango slices. (guide note: or fresh lime slices, as used in the photo) if desired and serve.