Mango Pudding (Hong Kong Style)

🧂 Ingredients

• 100 g cold water
• 2 tablespoons gelatin powder
• 450 g fresh, ripe mangoes

  peeled and cut into pieces, about 2 large mangoes
• 350 g evaporated milk

  plus extra for serving
• 100 g granulated sugar

Instructions

• 1 In a small bowl, add the cold water. Sprinkle gelatin powder over the surface
  and let sit for 5 minutes until the gelatin blooms and becomes a gel
  consistency.
• 2 In a blender, blend mangoes until smooth. If your mangoes were fibrous and
  stringy, strain the purée through a fine mesh sieve before using.
• 3 Pour the mango purée into a small pot. Add evaporated milk and granulated sugar.
  Stir to mix well.
• 4 Add the bloomed gelatin puck. Transfer the pot to the stovetop.
• 5 Heat the mango mixture on low-medium heat until the gelatin has completely
  dissolved, stirring occasionally. Don't let the mixture boil as high heat will
  destroy the proteins in gelatin and prevent it from setting. You only want to
  warm it enough until it has dissolved.
• 6 Remove from heat and let the mixture cool slightly before pouring it into
  serving cups or bowls.
• 7 Chill the pudding cups in the fridge for at least 4 hours or overnight until
  set. Serve with more mango chunks and evaporated milk.

Nutrition Info