When it comes to Asian desserts, most people don’t think beyond fortune cookies – a snack that comes with your Chinese takeouts. But there really is a huge world of Asian sweet beyond fortune cookies. When you go to a dim sum place, they often have egg tarts/custard tarts or if you go to Asian bakeries, you will easily spot an array of custard-filled buns and buttercream cakes to rival any Korean buttercream cakes.
Growing up, dim sum was something that we enjoyed for brunch each weekend. Every time I step into a dim sum place, I never leave the place without having a custard tart or mango pudding… even until today. After all the savory items we eat, I need something sweet to balance it out. Hence, I always look forward to both tart and pudding.
This mango pudding is so fresh and easy to make. The only downside… you need to make an extra batch because this mango pudding is always a favorite at home. Thanks to Amy of Kimchi Mom for organizing this week Sunday Supper. I feel like traveling to different region of the world today.
- 4 envelopes Gelatine unflavored gelatin powder
- 5 cups cold water
- 1 cup sugar
- 1 cup heavy cream
- 3 mangoes (or 2 large mangoes)
- Evaporated milk, optional
- Cut the mangoes into small pieces and puree. You will 859-900 gr of mango puree.
- In a bowl, combine gelatin powder and 1 cup cold water. Let it dissolve for 10 minutes.
- In a pot, combine 4 cups water and sugar and cook under low heat.
- Add the gelatin mixture. Keep whisking and don't let it boil.
- Add the mango puree and heavy cream to the mixture. Let it cook for another 2 minutes until completely dissolved.
- Pour into jelly mold and refrigerate overnight or at least 3 hours.
- Serve with evaporated milk.
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