Simple Chinese Mango Pudding (Print Version)
# Ingredients:
→ Pudding Base
01 -
12 oz of soft, ripe mangoes, completely peeled
02 -
2 tablespoons of cold water
03 -
Just over half a cup (0.54 cups) of rich coconut milk
04 -
1 and a half tablespoons of granulated white sugar
05 -
1 and a half tablespoons of gelatin (or 1 and a half teaspoons of agar agar powder if you’re making it vegan)
→ For Serving
06 -
4 tablespoons of evaporated milk—or use coconut milk if vegan
# Instructions:
01 -
Remove the skin and seed of the ripe mangoes. Cut them into small cubes. Use a blender or food processor to blend them into a smooth puree for at least a minute. If you want, you can strain the puree through a fine strainer to get rid of any leftover fibers.
02 -
Combine the cold water and gelatin in a big bowl. Stir thoroughly for 30 to 45 seconds till it starts thickening. It might turn slightly gel-like, but that’s totally fine.
03 -
Mix your gelatin mixture with the mango puree, coconut milk, and sugar. Whisk it all together until it’s totally smooth.
04 -
Move everything to a small pot and set it on medium-low heat. Stir the mixture gently for around 4 to 5 minutes to melt the gelatin completely. Watch carefully and don't let it boil! If you’re using agar agar, bring it to a boil briefly and then turn off the heat.
05 -
Pour your mixture into bowls or silicone molds. Smooth the top and pop any air bubbles you see. Stick them in the fridge for at least 6 hours, or better yet, leave them overnight to firm up.
06 -
Before serving, drizzle some evaporated milk or coconut milk on top.
# Notes:
01 -
Ripe and juicy mangoes are essential—you don’t want sour pudding.
02 -
For a vegan version, use agar agar and coconut milk instead of gelatin and evaporated milk.