Description
This Chinese Mango Pudding offers a delightful balance of creamy and fruity flavors. It features a smooth, milky base layer complemented by a vibrant, sweet mango topping, often garnished with fresh mango cubes. The texture is tender and melts in the mouth, providing a refreshing dessert experience. This chilled treat is a popular choice for its light character and tropical taste.
Ingredients
- **For the White Layer:**
- 1 cup (240ml) full-fat coconut milk
- 1 cup (240ml) whole milk
- 1/4 cup (50g) granulated sugar
- 1 tablespoon (7g) unflavored gelatin powder (or 2 teaspoons agar-agar powder)
- 1/4 cup (60ml) hot water (for gelatin)
- **For the Mango Layer:**
- 2 ripe large mangoes (about 2 cups pureed)
- 1/4 cup (50g) granulated sugar (adjust to mango sweetness)
- 1 tablespoon (7g) unflavored gelatin powder (or 2 teaspoons agar-agar powder)
- 1/4 cup (60ml) hot water (for gelatin)
- **For Garnish:**
- 1/2 cup diced fresh mango
Instructions
- **Prepare Gelatin/Agar-Agar:** In a small bowl, sprinkle 1 tablespoon of gelatin powder over 1/4 cup hot water. Stir until completely dissolved. If using agar-agar, follow package instructions for dissolving in liquid, typically by simmering in a small amount of water until dissolved.
- **Make the White Layer:** In a saucepan, combine coconut milk, whole milk, and 1/4 cup sugar. Heat over medium-low heat, stirring until the sugar dissolves. Do not bring to a boil. Remove from heat. Stir in half of the dissolved gelatin mixture (or agar-agar solution).
- **Pour White Layer:** Pour the white mixture evenly into individual serving molds or a single large mold. Refrigerate for at least 1-2 hours, or until the layer is firm to the touch.
- **Prepare Mango Puree:** Peel and dice the mangoes. Blend them in a food processor or blender until completely smooth. You should have approximately 2 cups of puree.
- **Prepare Mango Layer:** In a clean saucepan, combine the mango puree and 1/4 cup sugar. Heat over medium-low heat, stirring until the sugar dissolves. Do not bring to a boil. Remove from heat. Stir in the remaining half of the dissolved gelatin mixture (or agar-agar solution).
- **Pour Mango Layer:** Once the white layer is fully set, gently pour the mango mixture over it.
- **Chill:** Return the molds to the refrigerator and chill for another 3-4 hours, or until both layers are completely set and firm.
- **Serve:** To serve, carefully unmold the puddings onto plates. Garnish each serving with fresh diced mango.
Notes
For best results, use very ripe, sweet mangoes such as Ataulfo or Honey mangoes.
Adjust the amount of sugar in both layers based on your preference and the natural sweetness of the mangoes.
To easily unmold, briefly dip the bottom of the mold in warm water before inverting onto a plate.
Agar-agar provides a firmer, more jelly-like texture, while gelatin results in a softer, melt-in-your-mouth consistency.
Ensure the white layer is fully set before adding the mango layer to prevent the layers from mixing.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 280
- Fat: 12g
- Carbohydrates: 45g
- Protein: 6g