Dim Sum Mango Pudding

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Dim Sum Mango Pudding

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Have you been looking for a mango dessert that actually taste like mangos? This is it! Best of all, it is easy to churn out and you need only 5 ingredients.

As you might have read in my earlier post, my home is bursting at the seams with mangos. For the first time in seven years, our mango tree is bearing lush succulent fruit with a vengeance. Take a look at the photo of our mango tree that I posted in my previous post. It is really quite a pretty tree, dressed in a slinky sheen of green dragon scales (a creeping fern) up and around its otherwise chocolate coloured trunk.

So our family has been going through a prodigious amount of mangos in the form of chilled mango salads, mango salsas, thai mango salad, mango lassi, mango panna cotta and I am going to try a mango chiffon cake in the next few days.

This Dim Sum Mango Pudding is really by far my favourite way to eat mangos.  You might see it on the menus of Chinese restaurants and more often at Chinese restaurants serving dim sum.

They taste as good as it looks. Sweet but not cloyingly so with a good bite. In case you are wondering, they are from the same tree. The orange coloured one is riper whilst the yellow one is still sweet but with a slight hint of sharpness and a firmer bite. Yum.

DIM SUM MANGO PUDDING                         
I know some of you might not like evaporated milk but I would not replace that with cream in the pudding. At least try the recipe once as it is.  The pudding comes out tasting more of mangos than dairy. The soft texture of the pudding coupled with generous cubes of real mango... this is a real Mango Pudding!

When the pudding is ready to be served, you help yourself to some evaporated milk by pouring about 1 - 2 tablespoons over the pudding. I tend to drown mine in it.

Prep:	10 minutes
Cook:	5 minutes
Inactive:	Overnight in refrigerator
Level:	Easy
Makes:	4, 1 cup size servings. Take a look at the photo at the top of this post.
Oven Temperature:	-
Can recipe be doubled?	Yes
Make ahead?	Yes, up to 2 days

                           
Ingredients

1 Tablespoon gelatin powder

4 Tablespoons room temperature water

7/8 cup (210ml) boiling water

1/4  to 1/2 cup granulated sugar (50 to 100g)  
Depends on how ripe/sweet your mangos are. I tend to like my dessert not too sweet and use 1/4 cup most times.

1 cup (250g) mango puree

1/2 cup (125ml) evaporated milk

1 cup (190g) cubed mango

1/4 cup (60ml) evaporated milk for serving

Directions

Put gelatin powder into a large bowl (4 cup/1 litre capacity) in an even thin layer. If you do not even it out but pile it up, some of the gelatin might clump up and not dissolve. Sprinkle the room temperature water over the gelatin. Set aside for five minutes.

Now, if the the gelatin does clump up on you, do not worry. Break it up with a whisk or fork as best as you can and let it soak a little longer. The above method works for me but here is another to dissolve the gelatin which works better for others.  You add the room temperature water first and then sprinkle the gelatin over it in an even layer.

While waiting for the gelatin to turn spongy, you should start to boil the 7/8 cup (210ml) of boiling water. I would boil 1 cup of water and then measure out the 7/8 cup that would be used. The idea is not to boil the gelatin with the hot water but to loosen up the by now spongy looking gelatin.

This is what the gelatin powder looks like after sitting in water for 5 minutes.

With a whisk, whisk as you add the hot water into the gelatin. It should dissolve in a minute or less. Lightly whisk in sugar, mango puree and evaporated milk until the sugar dissolves. You do not want too much bubbles/air in your mixture.  I use an immersion blender. You could use a blender/liquidizer. 

Before

After

Pour into four cups. Divide the cubed mangos amongst the cups. It is best to cover and refrigerate overnight to allow the puddings to properly set.

Remember to drizzle evaporated milk which should be chilled over the puddings before you eat them.  Lukewarm evaporated milk over chilled pudding just does not taste right.

Keeps well for 2 days covered in the refrigerator.

This pudding is not meant to be unmolded as it between a soft and firm set pudding.  It would not hold its shape if you tried to unmold it.  Eat it straight from the serving cups.

Tips:

• Once puddings are served, eat them as soon as you can or they will start to soften.
• Choose mangos that are at different stages of ripeness to cube and add into the serving cups.  It provides visual, taste and textural contrast.

Let me know how your puddings turn out!

                                                                     

Beginnings

Hi! I'm now working from Wordpress. I've spent a great deal of time editing and reorganising this post on Wordpress and it is so much friendlier to read & follow my recipe from there. Click on this link to take you to my newest and old recipes:

https://kitchenbaroness.wordpress.com/

We have family and friends over on a regular basis and I do enjoy cooking and entertaining them. Cooking for four is not quite the same as cooking for ten and certainly not the same as cooking for over twenty. The menu changes and dining plans have to change.

Through the years, I have been awful at keeping a record of menus, recipes and entertaining ideas. I had not taken close to enough photos of those many meals that I had painstakingly prepared that I was quite proud of.  I would have a family member or friend request that I recreate this or that dish and more often than not, I would have no clue as to the dish they were referring to and if I did, I could not quite remember how I whipped it up. So it is time to keep a proper record with plenty of photos!

I have no formal culinary training and what works for me might not work for you. This is where you let your own creativity take over. At the end of the day, the meal would be enjoyed by you, your family and your guests. You are the best judge of what would work for you.

I have little patience for fiddly work so I tend to choose the most hassle free route and keep my meals as fuss free as possible. Do you tend towards the same?

I try to dress up the table if not the house when we have friends and or family come by. So even if the food did not turn out as well as I wanted it to, hopefully my guests would still be bowled over by the effort I put into making them feel appreciated by dressing up the house.

Whilst, I maintain my sanity by veering towards fuss free meals, I contradict my fuss free methodology by preparing my own tahini, garam masala, curry paste, soak my own chickpeas as oppose to opening up a tinned one, baking my own bread, cultivating my own yeast - I did not think the latter was worth the effort.  I am no 'convenience food' snob.  You should take a look at my pantry. It is Spam galore in there!

It is mango season and for the first time in seven years, our mango tree is bearing edible fruit and in abundance. Over a hundred at last count and we have since stopped counting.

See the slightly plump and elongated mangoes in the foreground.

I have mangoes coming out of my ears! No surprise then that my next post would of course include a mango recipe.  How do you like to eat mangoes?  I have a weakness for those mango puddings served at dim sum restaurants. Perhaps I should post that recipe.