Mango pudding is one of the all time favourite pudding in Macau and Hong Kong.From a recent visit to Singapore I found that this is also a popular dessert in Singapore. There are even dessert houses in Singapore with a whole page menu just covering all types of mango desserts, a mango pudding, mango shakes with mango pudding or a mango pudding with sago on top or fresh mango and the list goes on.
There has always been a mango craze in Macau and Hong Kong. When I was living in Macau and Hong Kong I often have this dessert at least once a week. Often mango puddings are also served at dim sum restaurants, even in the U.K. dim sum restaurants serve mango puddings for desert. Having recently indulged in this pudding in Singapore for an entire week. I figured it is about time I learn to make it myself if I am to continue on this crazy mango pudding eating marathon. Unfortunately, in Europe and US it is not easy to get those amazingly ripe, baby and ultra sweet mangoes that you can easily find in the markets of Macau, Hong Kong, Singapore and Thailand. Thus, sadly I had to use tinned mangoes as an alternative. If you can get hold of fresh Thai ripe sweet mangoes do use those instead. They are heavenly.
Here’s my newly created recipe a homage to the ultimate mango pudding! Enjoy!
6 small ramekins, a small sauce pan, a wooden spoon,a measuring jug.
1. 250g fresh or tinned mangoes, chopped into cubes (preferably fresh mangoes)
2. 200ml double cream
3. 400ml mango juice
4. 50 ml ideal milk also known as evaporated milk
6. gelatine 4 sheets (approximately 5cm squared)
7. 5 tbsp. of caster sugar
1. Place chopped mangoes in the ramekins.
2. Place the sauce pan in a hob over low heat, pour over the double cream,mango juice, ideal milk, gelatine sheets and caster sugar. Stir and bring to a simmer until the gelatine has dissolved. Pour the mango pudding mixture into the ramekins. Allow to cool at room temperature for 10 minutes.
Serve with chopped fresh mangoes and ideal/evaporated milk.