Dessert
Mango pudding – Hong Kong dim sum dessert
Hong Kong's dim sum classic: a silky, cold pudding of fresh mango purée and coconut milk, set with gelatine. Light, refreshing, and the perfect end to an Asian meal.
Rate:
260 min total
4 servings
Very Easy
Ingredients
servings
Units
Mango pudding
- 3 stk Ripe mangoes (about 400 g flesh)
- about 0.4 cup Coconut milk
- 2.1 oz Sugar
- 2 tsp Gelatine powder (about 7 g)
- 3 tbsp Cold water for blooming
- about 0.4 cup Hot water
Instructions
- 1
Blend and set
- Sprinkle gelatine over cold water and let bloom for 5 min. Dissolve in hot water.
- Blend mango flesh with sugar and coconut milk until smooth. Stir in the gelatine mixture. Pour into moulds and refrigerate for at least 4 hours.
15 minBlender
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Details
Dietary
Restrictions
- Contains gelatine
Storage
Fresh
- • Duration: 3 days
- • Temperature: 5°C
- • Method: Store in the fridge. Best served ice-cold.
Tips
Preparation
- • Use the ripest, most fragrant mangoes you can find — Ataulfo/honey mango is ideal.
Author
N
Nordmad
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Comments
Keep a great tone in the comments. No ads, spam, or sensitive personal data.
Comments
Author
N
Nordmad