Mango Pudding

Chowtimes: This Mango Pudding is very rich in mango flavour and the addition of whipping cream made it extra rich. If you are watching your diet, you may just substitute the whipping cream with milk or cold water to make it less sinful.

Ingredients

500ml whipping cream or water

1 can (750ml) mango pulp

3 packages (15ml) unflavoured gelatine

1 cup hot water

3/4 cup sugar

1 ripe mango, optional

Dissolve the gelatine and sugar in boiling water and stir to mix well. Let it cool for a few minutes.

Add in the mango pulp.

Add in the whipping cream or water and mix well.

You can add in some fresh mango for the extra texture. Peel the mango, remove the flesh and mash them up.

Add in the fresh mango pulp and mix well.

Pour the mixture into a container and refrigerate for at least two to three hours. Serve with whipped cream if you desired.

*Mango Pudding - Hot Thai Kitchen

Ingredients

300g mango flesh for puree, plus 1 extra mango for garnish (see note)

¼ cup cold water

⅓ cup hot off-the-boil water

2-4 Tbsp honey (depending on mango sweetness)

2 tsp gelatin powder (I use Knox brand), for a firmer pudding that can be easily unmolded, use ½ tsp more)

Lime or lemon juice, as needed (depending on the mango)

⅓  cup whipping cream or coconut milk, plus extra for serving

Optional garnish: mint leaves

Note: You can use frozen mango for this as long as it’s RIPE and sweet. I find Asian brands (from Thailand or the Philippines) tend to have better quality frozen mangoes, the Western brands often use more fibrous varieties and have pieces that are not ripe mixed in. If this is the only kind you can find, that’s fine, just pick out any pieces that look underripe.

Sprinkle gelatin onto ¼ cup cold water and let it sit for about 10 minutes until the water has been absorbed.

Meanwhile blend mango and 2 Tbsp of honey until smooth (you can strain it if you want to ensure smoothness) and transfer to a small pot. Add the cream and cook over medium heat, stirring constantly, until it is steaming. Once steaming, turn off the heat.

Pour hot off-the-boil water into the bloomed gelatin and stir to completely dissolve; pour this into the mango mixture and stir to mix well.

Taste the mixture and add more honey and/or lemon juice as needed.

Stir in mango dice, pour into molds. Refrigerate at least 3 hours or until the pudding is cold and set, if you want to unmold it, wait 8 hours if possible to ensure maximum firmness.

To serve pour some cream over the pudding, garnish with more mango cubes and mint leaves, enjoy!

*Mango Pudding

Yields 27 4 oz. souffle cups

Ingredients

(A)

- 1 C. cold water

- 4 Tbsp Knox unflavored gelatin = 4 envelopes

- 3/4 C. sugar

- 4 C. boiling water

- 1 can evaporated milk (can use heavy whipping cream)

- 1 can kesar mango pulp, usually 30 ounces

Instructions

1. In a large mixing bowl, mix (A) ingredients together

2. Add boiling water to the mixture

3. Add mango pulp, then whipping cream to the mixture

4. Refrigerate for at least 2 hours or overnight.

I believe the original recipe called for 1.5 cups sugar, but I halved it here to 3/4 cup because I don’t like overly sweet. You can adjust upward according to taste. Also you can add fresh diced

mango pieces if desired. This is a very easy recipe, my daughter started helping to make this when she was 9!

*Mango pudding

21/2 cups water

2 pkg (14oz) gelatin

1 cup carnation cream

I can mango pulp

1 cup sugar

*2 packs mango jelly powder (we use aeroplane jelly)

1 cup hot water

1 cup cold water

1 can (340ml) evaporated milk

Diced mango

Follow jelly powder instructions. Pour in evaporated milk after water, then mango. Pour into mould and chill over night.

Some evaporated milk on top for when you serve is nice!