Easy Chinese Mango Pudding (Print Version)
# Ingredients:
→ Pudding Base
01 -
12 oz fully ripened tender mangoes
02 -
0.54 cups full-fat coconut milk
03 -
2 tablespoons cold water
04 -
1.5 tablespoons white granulated sugar
05 -
1.5 tablespoons gelatin (or 1.5 teaspoons agar agar powder for vegan version)
→ For Serving
06 -
4 tablespoons evaporated milk (or coconut milk for vegan version)
# Instructions:
01 -
Peel, pit and dice ripe mangoes. Blend in a food processor for at least 1 minute until very smooth. Optional: strain through fine sieve to remove fibers.
02 -
In a large bowl, mix cold water with gelatin for 30-45 seconds until thickened. Don't worry if it becomes gel-like, this is normal.
03 -
Add sugar, coconut milk, and mango puree to the gelatin mixture. Whisk until smooth and well combined.
04 -
Transfer to a small pot. Heat on medium-low, whisking until gelatin fully dissolves, about 4-5 minutes. Don't let it boil - just warm enough to melt gelatin. For agar agar version, bring to quick boil then remove from heat.
05 -
Pour into serving bowls or greased silicone mold. Remove any air bubbles and smooth top. Refrigerate for at least 6 hours or overnight until set.
06 -
Top with evaporated milk or coconut milk before serving.
# Notes:
01 -
Use only fully ripened, tender mangoes to avoid sour pudding.
02 -
Can be made vegan by using agar agar powder instead of gelatin and coconut milk for serving.