Mango Pudding is the commonly served dessert at most Asian restaurants. We had loved tasting it at our favorite chain of Chinese Restaurants by name Din Tai Fung in Singapore. Tried my hands on this creamy and luscious dessert. Very simple to make and super delicious that leaves the taste buds wanting for a second serving. A great option for a make-ahead dessert for home parties and get together. Do try it out.
Ingredients
1 Cup Mango Pulp
(Fresh or Frozen)
1 Cup Full Cream Milk
1/4th Cup Milk Cream
1 tbsp Un-flavoured
Gelatin
½ cup Boiled Water
2 tbsp Sugar
Pinch of Salt
Procedure
In a medium bowl,
whisk together Unflavored gelatin and boiled water.
Stir in some sugar and
a pinch of salt.
Add in the full cream
milk and cream.
Mix in the mango puree
until the mixture is smooth.
Pour the mixture into
4 small bowls.
Cover with cling wrap
and chill in the fridge for 3-4 hours or until set.
Notes & Tips
Mango pudding is a No-Bake & Quick recipe but takes time to set.
You can use fresh mangoes, frozen mangoes, or even canned mango pulp to make this recipe. Just that adjust the Sugar proportion accordingly.
Mango pudding will last up to 3-5 days in the fridge which makes it a great make-ahead dessert.
It has to be served from the fridge, if kept at room temperature for a long time it melts back to the watery consistency.
Full cream milk can be replaced with Coconut Milk, Evaporated Milk to suit your taste.
Gelatin can be
replaced with Agar Agar in case of a vegetarian substitute (Kindly follow
instructions on the pack of Agar Agar to use it)
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