A popular restaurant in Ipoh has recently introduced Mango Pudding as dessert in their menu. It has received very encouraging response from its customers. This dessert has to be pre-ordered as it's not readily available daily. Much depends on the availability and quality of this tropical fruit from their suppliers.
This is my second attempt as the first time, the pudding didn't set at all even after being chilled overnight. Fortunately, I stumbled upon this recipe from redcook and I'm very satisfied with the result. I tweaked it somewhat and substituted evaporated milk with soymilk.
Recipe for Mango Pudding
1 cup hot water
1 cup evaporated milk/soymilk ( I used this)
3/4 oz gelatine
1.1/2 cups mango puree
(from 2 to 3 medium size mangoes)
2 oz granulated sugar
1/4 cup fresh mangoes - optional
(cut into 1/4 inch cubes)
Skin the mango, cut the flesh about 1 inch sq.
put in blender to puree
Heat up the cup of water
sprinkle in gelatine, let stand for 3 mins.
Add in sugar and stir till dissolved
Add evaporated milk/soymilk, stir
Add mango puree and stir well
Strain the mango mixture into ramekin
Discard the residue
Serve as it is or with fruits as desired
Submerge moulds in hot water for about 30 secs.
Turn moulds over and unmould out onto a shallow dish