A newer addition to the dim sum repertoire, the mango pudding is influenced by Western desserts techniques (since the Chinese are not too big on desserts! “Not too sweet” is always a sign of a good dessert for the Chinese!).
Instead of heavy cream, you can substitute with coconut milk to give it a more tropical flavor.
- 3 ripe large mangoes, pureed to make 3 cups puree, and 1 cup roughly chopped pulp
- 2½ cups water
- 1¼ cup fine granulated sugar
- 6 packets unflavored gelatin powder
- 3 cups heavy whipping cream (or evaporated milk or coconut milk)
- 1 cup heavy whipping cream
- 1 Tablespoon powdered sugar
- 1 ripe mango, peeled, thinly sliced horizontally
- 20 half-cup ramekins
- Peel and slice mangoes. Chop the mango in a blender until the size of peas. Remove one cup of the mango pulp and set aside. Puree the remaining mangoes until smooth to make 3 cups.
- Sprinkle gelatin over 2 cups of room temperature water in small saucepan; let stand 1 minute. Turn on the heat and cook on low heat about 3 minutes or until gelatin is completely dissolved, stirring occasionally. Add sugar and stir till sugar is completely dissolved, about 1 minute.
- Whisk in mango puree and heavy whipping cream or evaporated milk and whisk till smooth. Fold in the reserved chopped cup of mango pulp.
- Pour into prepared wet ramekins, and refrigerate until set, at least 2 hours or overnight.
- To make the whipped cream, pour the cream and sugar into a bowl. Whip cream till soft peaks form.
- To serve, layer some sliced mangoes on top of the pudding, and top with a dollop of whipped cream (or drizzle on some evaporated milk or coconut milk)