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

Wool Roll Bread ~ 毛线球面包

  Wool Roll Bread ... its popularity is booming and bursting the seams of Facebook and Instagram.  Every day you see new posts of it, with different ways of making it as well as an endless assortment of fillings to experiment with.  I too have been browsing the internet to research these various methods and their outcomes.  What is it that makes Wool Woll Bread so crazily popular?  To satisfy my curiosity, I tried my hand at making it and was very happy with the results.  I love seeing the bread strands when I pull apart the bread to reveal the meat floss filling and I enjoy how soft and chewy the bread is.  Jump on the bandwagon, folks, you won't regret it! Wool Roll Bread ~  毛线球面包 (adapted from 'here' with adjustments) Ingredients 300 gm high protein flour or bread flour 30 gm sugar 1 tsp seasalt 1 egg  (55 gm or 65 gm) 70 or 80 ml milk 25 gm melted butter Egg wash (1 whole egg + 1.1/2 tsp water to dilute) Meat floss or whatever you wish to use as filling 80 ml warm mil

Marble Butter Cake ~ 大理石牛油蛋糕

This is one of the most popular Butter Cake recipes among fellow bloggers and I've read many reviews about this cake.  Credit must be given to Mrs S K Ng for so generously sharing her recipe.   This cake is moist, fluffy, soft, not overly sweet and the texture is just right.  Must admit that this is the best butter cake that I've ever tasted.  I tweaked the recipe to make a Marble Butter Cake instead. So glad to see that there weren't any cracks on the surface although it rose slightly in the middle. Marble Butter Cake ~   大理石牛油蛋糕      Ingredients (A) 230 gm butter 150 gm vanilla/caster sugar 200 gm self-raising flour 4 egg yolks   (I used 68 gm eggs with shell) 60 ml milk 1 tsp vanilla essence 8 gm chocolate powder a pinch of salt (B) 4 egg whites 30 gm vanilla/caster sugar Method 1.     Line the base of an 8 inch square pan with parchment paper, grease and dust the sides of the pan with flour.  Set aside. 2.

Bika Ambon Panggang ~ 印尼糕

Kuih Bika Ambon or Honeycomb cake is an Indonesian dessert and from the outset it looks quite challenging to attempt baking this cake in order to achieve a honeycomb pattern.   There are many recipes online and I also googled for Indonesian recipes and watched the video on youtube.  I was looking for a recipe that is not so complicating but straightforward and I managed to come across Whattocooktoday's blog and found her recipe.  I was very delighted when the cake turned out to be a success.  Thanks, Marvellina!   Bika Ambon Panggang  ~   印尼糕 ( adapted from  'here'  with adjustments)   Ingredients for : - Yeast mixture 2 tsp dry yeast 1 Tbsp plain flour 1 Tbsp sugar 2 Tbsp warm water Coconut Milk 350 ml coconut milk 160 gm sugar 1/2 tsp turmeric powder 10 kaffir lime leaves (tear to smaller pieces) 2 lemon grass, bruised for flavour Cake Batter 180 gm tapioca flour 1/4 tsp salt 5 large eggs   Method Mix the ingredients in the Yeast mixture and set aside to let it ferment.