Mango Puddings (芒果布丁)

We had dinner at a Chinese restaurant which we patronise regularly for their dim sum. The big boss (he is Korean but grown up in China and ended up in Australia) there asked what was the occasion as we seldom go there for dinner. Tak told him that it was my birthday and he gave us two mango puddings complimentary. I did not know that mango pudding costs A$5 each until the cashier accidentally charged it to our bill. Honestly, the pudding tasted really good but still a little expensive though.

Now you know why I made mango puddings today... I just can't get it out of my head. Here is the simple recipe I adapted from a pudding recipe in my collection. I subbed the fresh cream with evaporated milk to make it healthier yet gives the same richness and creamy taste.

Ingredients (10-12 ramekins):

2 tbsp unflavoured gelatin

¾ cup sugar

1 cup hot water

3 cups mango puree (canned mango/fresh)

1½ cup evaporated milk

1 large mango, peeled and chopped

Directions:

1. Bring together sugar and gelatin in a large mixing bowl. Add in water and stir until sugar and gelatin melted.
2. Stir in mango puree then evaporated milk. Mix well.
3. Stir in chopped mango.
4. Transfer mixture into ramekins or molds. Chill in the refrigerator for 2-3 hours.
5. Serve in ramekin with fresh cream or evaporated milk, OR turn the pudding out on a serving plate and deco with some fruits and drizzled with evaporated milk.