Hong Kong Mango Pudding
Cantonese dim sum classic, silky gelatin-set mango pudding made with fresh Alphonso purée and evaporated milk, turned out and topped with diced mango.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Sprinkle 2 tsp powdered gelatin over 2 tbsp cold water in a small bowl; leave 5 minutes to bloom into a firm sponge. Purée 240g mango flesh in a blender until completely smooth, about 30 seconds. Pour through a fine sieve into a jug to remove fibres.
Bloom
Dissolve 40g caster sugar in 160ml boiling water over medium heat, stirring until clear, about 1 minute. Add bloomed gelatin and stir until fully dissolved with no grains remaining.
Build
Whisk warm gelatin mixture into mango purée in a steady stream over medium heat. Whisk in 100ml evaporated milk and 1 tsp lime juice until silky and uniform, about 2 minutes.
Simmer
Divide mixture evenly between two 200ml ramekins or pudding moulds. Cool 20 minutes at room temperature until surfaces begin to set. Cover and refrigerate at least 3 hours until fully set with a gentle wobble.
Plate
Dip each ramekin briefly in warm water 5 seconds and invert puddings onto chilled plates. Top each with 30g diced mango and 2 mint leaves. Serve chilled.
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