It was at a Chinese Dim Sum Restaurant that I first tasted this delicious Mango Pudding. Mangoes are one of my favourite fruits and I never get tired of eating them. Here in Canada mangoes are available all year round, but even if don’t have fresh fruit it doesn’t matter, you can use canned pulp and the pudding turns out just fine. Mango pudding is one of the easiest desserts you can prepare ahead of time when you are planning a party. It takes so little effort, that you will find yourself making this pudding over and over again.
Ripe Mangoes – 2 medium sized (pureed) or Canned mango pulp – 2 cups
Sugar – 1/4 cup
Gelatin – 2 tablespoons/1 packet
Thick Coconut Milk – 1 cup Or Fresh Cream – 1 cup
Hot water – 1/4 cup
Put the powdered gelatin in a deep bowl, pour in the hot water and dissolve. Keep stirring to prevent lumps from forming. When the gelatin is dissolved add the sugar to the bowl and stir to dissolve completely.
Puree mango in a blender and strain the pulp using a sieve to get rid of any fiber.
Combine the gelatin and sugar mixture with the mango puree and coconut milk.
Pour into dessert bowls and leave to set in the refrigerator for 3-4 hours. Serve cold with fresh mango cubes or coconut milk/cream poured on top.
I sometimes use both fresh cream and coconut milk. (1/2 cup cream + 1/2 cup coconut Milk)