A newer addition to the dim sum repertoire, the mango pudding is influenced by Western desserts techniques (since the Chinese are not too big on desserts! “Not too sweet” is always a sign of a good dessert for the Chinese!).
Instead of heavy cream, you can substitute with coconut milk to give it a more tropical flavor. Add more cream or water for a softer pudding.
Chef’s tip: It is very important to sprinkle the gelatin in, at at room temperature liquids. Let it sit to soften, otherwise you will get lumps of gelatin
3 ripe large mangoes, pureed to make 3 cups puree, and 1 cup roughly chopped pulp
2½ cups water
1¼ cup fine granulated sugar
6 packets unflavored gelatin powder
3 cups heavy whipping cream (or evaporated milk or coconut milk)
1 cup heavy whipping cream
1 Tablespoon powdered sugar
1 ripe mango, peeled, thinly sliced horizontally
20 half-cup ramekins
Preparing the custard
1. Peel and slice mangoes. Chop the mango in a blender until the size of peas. Remove one cup of the mango pulp and set aside. Puree the remaining mangoes until smooth to make 3 cups. Pass the puree through a sieve.
2. Sprinkle gelatin over room temperature water in small saucepan; let stand 1 minute. Turn on the heat and cook on low heat about 3 minutes or until gelatin is completely dissolved, stirring occasionally. Add sugar and stir till sugar is completely dissolved, about 1 minute.
3. Whisk in mango puree and heavy whipping cream or evaporated milk and whisk till smooth. Fold in the reserved chopped cup of mango pulp.
4. Pour into prepared wet ramekins, and refrigerate until set, at least 2 hours or overnight.
5. To make the whipped cream, pour the cream and sugar into a bowl. Whip cream till soft peaks form.
6. To serve, layer some sliced mangoes on top of the pudding, and top with a dollop of whipped cream (or drizzle on some evaporated milk or coconut milk)
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