← Back to Search Results Asian
mango-pudding

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Mango pudding is one of the most popular Hong Kong–style desserts, but its appeal has also been its downfall, as many dim sum palaces and banquet halls have turned to instant pudding mixes to meet the demand. I take this dessert back to its roots and make it with fresh mangoes and cream. Although sauteing the mangoes first is not a traditional technique, it makes this version even better than the original.

Yield : Makes 8 servings

Ingredients

Mango pudding:

  • mangoes, peeled, seeded, and chopped
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon salt
  • 1 cup plus 2 tablespoons (7½ ounces/212 grams) sugar
  • 5 gelatin sheets, soaked in cold water until softened and drained, or 2½ teaspoons powdered gelatin, softened in 3 tablespoons cold water
  • 4 cups (32 ounces/908 grams) heavy whipping cream

  • Sweetened Condensed Milk Chantilly , optional, or ½ cup (4 ounces/113 grams) evaporated milk

Sweetened condensed milk chantilly:

  • 1 cup (8 ounces/227 grams) heavy whipping cream
  • 2 tablespoons sweetened condensed milk
  • 1/8 teaspoon salt

Directions

1. Put the mangoes, lemon juice, and salt in a large saucepan, set over medium heat, and cook, stirring occasionally, until the mangoes are very soft, about 5 minutes.

2. Add the sugar and continue cooking, stirring and scraping the bottom of the saucepan, until the mixture becomes thick and syrupy, with a few chunks of mango remaining, about 15 minutes. Do not let the sugar caramelize and brown. Remove from the heat and cool to lukewarm.

3. Stir the gelatin into the mango mixture until it dissolves, then stir in the cream until well incorporated.

4. Divide the mixture among eight 4-ounce ramekins or serving bowls. Chill in the refrigerator, uncovered, until set, about 3 hours. Serve cold, with chantilly on top, if desired.

For the Chantilly: Whisk the cream until soft peaks form. Add the sweetened condensed milk and salt and whisk until medium-soft peaks form. (When you lift the whisk from the cream, a peak should form and the very tip should fall back down.) Makes 2 cups

Notes

CHEF’S TIPS: Start with very ripe mangoes, preferably Alphonso or Champagne. If you cannot find them, you can use the Ratna brand of canned mangoes available at Indian markets.

This is a great dessert for parties because the recipe can be doubled and you can make the whole thing ahead of time and refrigerate it until ready to serve. It’s best served the same day, but it can be refrigerated, covered, overnight if necessary.


© 2007 Pichet Ong

Note from Cookstr's Editors

Nutritional information does not include optional Sweetened Condensed Milk Chantilly ,or ½ cup evaporated milk.

 

Nutritional Information

Nutrients per serving (% daily value)

627kcal (31%)
94mg (9%)
45mg (76%)
548mcg RAE (18%)
337mg
23mg
5g
51g
3g
58g
163mg (54%)
197mg (8%)
28g (138%)
44g (68%)
0mg (2%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
baked-explorations Baked Explorations
by Matt Lewis
desserts-4-today Desserts 4 Today
by Abby Dodge
american-masala American Masala
by Suvir Saran
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
martin-yans-china Martin Yan's China
by Martin Yan
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
lidias-italy Lidia's Italy
by Lidia Bastianich
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
nigella-express Nigella Express
by Nigella Lawson
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?