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Mango Pudding

A summery treat

A wee while back we shared a recipe for five-spiced banana fritters and we lamented the quality of Chinese desserts, which are generally a little lacklustre compared to their Western counterparts.

Of those that tend to really disappoint at the end of a nice meal out, mango pudding seems to be one of the worst offenders. The name promises so much, conjuring up images of a fresh and tropical sweet treat. It’s quite the let-down when you’re confronted with a tray of wobbly, gelatinous cubes instead – with no hint of fresh mango in sight. These mango puddings almost certainly came from a packet.

But mango pudding can be so much better!

Our recipe for a homemade version is refreshing and light, a whipped and set mixture of coconut milk and pureed mango topped off with fresh cubes of juicy mango. The texture of the pudding is almost mousse-like. I defy anyone to not like mango mousse!

 

This recipe appears in The Dumpling Sisters Cookbook 
Image by Paul Winch-Furness 

Serves
4
Ingredients

3 1/4 tsp gelatine powder
250ml coconut milk, plus extra for drizzling
3 tbsp granulated sugar
a generous pinch of salt
2 large just-ripe fresh mangoes, peeled, stoned and cut into chunks (around 440g)
1 ripe mango, peeled, stoned and cubed
a few sprigs of mint, to serve (optional)

A wee while back we shared a recipe for five-spiced banana fritters and we lamented the quality of Chinese desserts, which are generally a little lacklustre compared to their Western counterparts.

Of those that tend to really disappoint at the end of a nice meal out, mango pudding seems to be one of the worst offenders. The name promises so much, conjuring up images of a fresh and tropical sweet treat. It’s quite the let-down when you’re confronted with a tray of wobbly, gelatinous cubes instead – with no hint of fresh mango in sight. These mango puddings almost certainly came from a packet.

But mango pudding can be so much better!

Our recipe for a homemade version is refreshing and light, a whipped and set mixture of coconut milk and pureed mango topped off with fresh cubes of juicy mango. The texture of the pudding is almost mousse-like. I defy anyone to not like mango mousse!

 

This recipe appears in The Dumpling Sisters Cookbook 
Image by Paul Winch-Furness 

GET THE METHOD →

In a small bowl, soak the gelatine powder in 60ml of cold water for at least 10 minutes.
Heat the coconut milk, sugar and salt in a saucepan over a medium heat until the mixture is hot but not boiling. Slowly drop spoonfuls of the soaked gelatine into the coconut milk mixture, whisking as you go. Turn off the heat and leave the mixture to cool to room temperature.
Blitz the mango chunks in a food processor or blender until you have a smooth puree. Strain the puree through a sieve into a bowl in order to remove any fibrous bits. Stir the cold coconut milk mixture into the mango puree. Spoon or pour the pudding into individual ramekins, cover with cling film, and chill for at least two hours before serving.
OUR
TIP!
Using just-ripe mangoes for the puree will help ensure that you have a vibrant yellow pudding at the end. An overly ripe mango mixture will have a brownish hue and it won't taste quite as refreshing.
To serve, drizzle a generous spoonful of coconut milk over the set puddings, pile fresh mango cubes on top and decorate with a sprightly spring of mint.
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