Skip to main content
logo
Food Advertising by

Mango Pudding



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

Ingredients
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)

Preparation
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
Chill overnight
Serve as it is or with fruits as desired

To unmould
Submerge moulds in hot water for about 30 secs.
Turn moulds over and unmould out onto a shallow dish
Serve

Comments

  1. Simple and delicious, I love the picks great job:)

    ReplyDelete
  2. ohhh!! looks great and fresh fruits. yummoo

    ReplyDelete
  3. Hi
    Laura
    Yes it's very refreshing, especially on a hot day.

    Penny
    Thanks. It's yummy.

    ReplyDelete
  4. Looks yummy and refreshing. Nice pics too!

    ReplyDelete
  5. Hi Anncoo
    Thanks, refreshing, not too sweet.

    ReplyDelete
  6. That looks refreshing and delicious.

    ReplyDelete
  7. this looks so sweet and creamy - delicious!

    ReplyDelete
  8. Hi
    Divina
    It's refreshing and not heavy.

    Brie:Le Grand Fromage
    Thanks, not too sweet, just nice for me.

    ReplyDelete
  9. How delicious! I like the idea of using soya milk!

    ReplyDelete
  10. Hi Angie
    I use soymilk because I'm not a milk fan, ha, ha!

    ReplyDelete
  11. I love your food blog. I look forward to it everyday for the delightful surprises. Mango pudding is one of my favorites

    ReplyDelete
  12. I love mangoes and your pudding sounds amazing! Thanks for sharing :)

    ReplyDelete
  13. Hi
    Sonia
    Thanks. No need to crack your head thinking of what to cook for dinner, ha..ha

    Karine
    You are most welcome. Thanks for dropping by.

    ReplyDelete
  14. I make mango pudding using fresh milk instead of soymilk and no sugar added. After tasting it, I was surprised that there was no mango flavor smell and no sweet at all. Why? Should I add sugar to enhance the flavor?

    Joe

    ReplyDelete
  15. Me again, about mango pudding, what is possibly go wrong? Any idea to fix it? Thanks! Joe

    ReplyDelete
    Replies
    1. You mean you expected the sweetness to come from the mangoes? You added water and milk, so even if the mangoes are very sweet, the sweetness will be diluted. You must add in sugar as stated in the recipe.

      Delete
    2. Ok. I will try to add sugar. I worry about the mango flavour and the fragrant. Wondering if sugar help if added?

      Joe

      Delete
    3. My mango pudding was slightly firm. How to make it softer?

      Thanks.
      Joe

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Peach Resin Snow Fungus Dessert ~ 桃胶雪耳糖水

The scientific name for Peach resin is Prunus Persica which is resin secreted from the Peach tree and form like crystals which are stuck to the tree.  Originated from China, the composition of peach resin is collagen, amino acids.  The rich collagen helps to improve the complexion, nourishes and helps to prevent dryness of the skin.  It also helps to improve bowel movement.  In short, this is an inexpensive substitute to the highly expensive birds nest.



Peach Resin Snow Fungus Dessert  ~    桃胶雪耳糖水

Ingredients 50 gm Peach resin20 gm snow fungus30 gm dried longan30 gm seedless red dates2 lt water100 gm rock sugar(I used 150 gm organic cane sugar) or to taste6 Pandan leaves, knottedMethod Soak the peach resin in a lot of water for 12 hours or preferably overnight.  The peach resin will expand to about 8 to 10 times after soaking.   Remove the impurities and rinse the jelly like peach resin, let drain on a sieve, set aside.Soak the snow fungus for a few hours and remove the hard stem, snip i…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Kaya Slice ~ 咖椰片

I've tasted vanilla slice before but not Kaya Slice.  My first taste of Kaya Slice was at a fusion cafe in Perth and the combination was truly wonderful.  So when I returned from my vacation, I just had to give it a try with my homemade kaya and believe me, it's real yummy especially if you are a kaya fan.  Serve this as a dessert to jazz up your reunion dinner during this coming Chinese New Year!





Kaya Slice ~   咖椰片 Ingredients 2 pieces of 8 inch sq frozen puff pastryHomemade kaya/coconut egg jamIcing sugar to dustMethod Defrost the frozen pastries.Place a puff pastry onto a parchment lined pan.  Prick holes with a fork to prevent it from blowing up.Bake in a preheated oven @ 180 deg.C for 15 to 20 mins. till brown.Remove from oven and place a pan on top and gently press down to give a flat surface.Repeat with the other pastry.Cut pastry into 2 halves to make 4 halves.Spread a  generous amount of kaya on one half of the pastry and place another half sheet on top.  Repeat.Dust wit…