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!