Mango Pudding 芒果布甸

🧂 Ingredients

• 300 g Fresh Ataulfo mango meat

  , cubed
• 150 g Fresh Ataulfo mango meat

  , pureed
• 200 g Fresh Ataulfo mango meat

  , chopped (topping) Optional
• 14 g Gelatin powder

  (2 packets)
• 80 g Sugar
• 180 g Mango ice cream
• 250 ml Whole milk

  (full fat milk 3.25%)
• 125 ml Water
• 2 tsp Sugar

  to coat cubed mangoes
• 1 tsp Sugar

  to coat chopped mangoes
• 1 tsp Coconut oil

  for greasing ramekins
• 120 ml Evaporated milk

Instructions

• 1 Peel mangoes, remove pit and prepare 300g cubed for adding to the inside of the
  pudding; 150g pureéd for adding to the liquid mixture; and 200g chopped for
  topping (optional) There are many ways to cut a mango but I find peeling it
  first will give you the cleanest cuts
• 2 Add 2 tsp of sugar to cubed mangoes. Mix well The sugar will help the mangoes
  maintain their colour
• 3 Add 1 tsp of sugar to chopped mangoes. Mix well
• 4 In a blender, combine 150g mango meat, 180g mango ice cream and 250ml whole
  milk. Blend until smooth. Set aside
• 5 In a pot, combine 14g gelatin powder and 80g sugar. Mix well. Add 125ml water
  and mix well
• 6 Heat the pot using medium heat. Stir until gelatin and sugar dissolves
• 7 Add contents from blender to the gelatin mixture in the pot. Stir and mix well
• 8 Grease ramekins with coconut oil or a light oil. I use a coconut oil spray for
  easy application. This helps the pudding slide out of the ramekins
• 9 Fill the ramekin half-way with the gelatin mixture. Stir regularly
• 10 Distribute the cubed mangoes evenly to each ramekin
• 11 Continue filling the ramekins with the gelatin mixture
• 12 Cover each ramekin with plastic wrap or lid
• 13 Set in the refrigerator for at least 6 hours or until pudding is firm The
  shallower the pudding mold, the faster it will set
• 14 Serve in ramekins or use a toothpick to loosen the sides and slide onto a plate
• 15 Add the chopped mangoes to the pudding
• 16 Serve each pudding with 2 tbsp of evaporated milk

Nutrition Info