Description
This is an easy and authentic recipe for Hong Kong-style mango pudding, made without a mixer, using fresh, fully ripe mangoes.
Ingredients
Units
Scale
- 200g fresh mango
- 50g granulated sugar
- 5g sheet gelatin
- 200ml Water
- 50ml heavy cream
Instructions
- Soak the sheet gelatin in plenty of water to soften it. If using powdered gelatin, add 2 tablespoons of water to hydrate it.
- Heat water and granulated sugar to dissolve granulated sugar completely.
- Add softened gelatin and stir to dissolve.
- Place the diced mango in a bowl and roughly chop it with a whisk until it is coarsely mashed.
- Add the melted gelatin syrup to the bowl and mix it with the mango.
- Add the heavy cream and mix.
- Pour the mixture into a container and refrigerate it for at least 2 hours, or until it is well chilled and set.
Notes
Before chilling and setting the pudding, check the temperature of the pudding mixture by touching it. If it is not cold enough, place the bowl in a larger bowl filled with ice water to cool it down.
To expedite the chilling process, ensure that both the mangoes and heavy cream are well chilled before combining the ingredients. This way, the pudding mixture will already be cold, allowing you to refrigerate it immediately after mixing.
- Prep Time: 15 minutes
- Cool Time: 2 hours
- Cook Time: 3 minutes
- Category: Pudding ＆ Jelly
- Cuisine: Chinese
Nutrition
- Serving Size: 1
- Calories: 167
- Sugar: 26
- Sodium: 11
- Fat: 6
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 1
- Protein: 2
- Cholesterol: 19