Chinese Mango Pudding (Print Version)
# Ingredients:
→ Base Mix
01 -
12 oz soft, juicy mangoes at peak ripeness
02 -
0.54 cups thick coconut milk
03 -
2 tablespoons cool water
04 -
1.5 tablespoons plain white sugar
05 -
1.5 tablespoons gelatin (or 1.5 teaspoons agar agar powder for plant-based option)
→ Topping
06 -
4 tablespoons condensed milk (or coconut milk for plant-based option)
# Instructions:
01 -
Cut skin off mangoes, remove the pit and chop flesh into chunks. Whizz in blender for at least 60 seconds till completely smooth. You can push through a fine strainer to get rid of stringy bits if you want.
02 -
Mix cool water with gelatin in a big bowl for about half a minute until it thickens up. Don't stress if it looks like jelly - that's exactly what should happen.
03 -
Dump sugar, coconut milk, and mango mixture into your gelatin bowl. Stir well until everything's nicely blended together.
04 -
Pour everything into a small saucepan. Warm on gentle heat, stirring constantly until gelatin completely melts, roughly 4-5 minutes. Never let it bubble - just warm enough to dissolve everything. With agar agar, you'll need a quick boil before taking it off the heat.
05 -
Fill your dishes or greased flexible mold with the mixture. Tap gently to pop any bubbles and flatten the surface. Stick in the fridge at least 6 hours or leave overnight to set properly.
06 -
Drizzle with condensed milk or coconut milk right before you eat it.
# Notes:
01 -
Always pick super ripe, soft mangoes or your dessert might turn out tangy.
02 -
Switch to agar agar instead of gelatin and use coconut milk on top for a totally plant-based treat.