MANGO PUDDING

Mango pudding

MANGO PUDDING

#SIAintheKitchen

Is there anything more delightful than a bowl of mango pudding? Wait, what? You’ve never had mango pudding? No, I’m not talking about the jello-like ones that come in a small plastic container (I mean, those are still good, yum). No, it’s not the mango tapioca pudding ones either that are warm and that are served at dim sum. What I am referring to is the one at dim sum typically served in the shape of a fish and served with (never enough) evaporated milk on top of it. Mmm, yes. That’s the one.

It’s been years, literally, since I made a mango pudding from scratch. I was obsessed (okay, I am still am) with mango pudding when I was younger and my best friend, Caroline’s, mom made us a fresh batch of said mango pudding. Heaven. I needed to have the recipe.

When I received it, it was hella easy! I was so surprised! You can easily put this all into an 8x4” loaf pan or into smaller ramekins - really up to you! However, I had to make it my own, of course, with very few changes.

A couple tips? Use fresh mangoes. Do not use frozen or canned. It’s just not the same friends. It’s just not. Also, be sure to use very ripe mangoes when they’re in season. That season is April (at least in Vancouver when we receive them). You’ll also want to use Philippine or Indian-style mangoes. Why? Because they are virtually pulp-less. The Philippine and Indian varieties are bright yellow all over and so, so sweet. Puree until smooth and follow the directions below and voila - fresh mango pudding at the tips of your fingertips!

MANGO PUDDING - makes 1 8x4” loaf pan

  • 2 large ripe mangoes (enough to make 1 cup of puree)

  • 1/4 cup water

  • 1 pouch Knox gelatin

  • 1/4 cup boiling water

  • 1/2 cup granulated sugar

  • 1 cup coconut milk

  1. Dice and scoop out the flesh of your mangoes and puree them in a food processor. You should be left with 1 cup of fresh mango puree.

  2. Mix the gelatine with 1/4 cup of water until dissolved. Once dissolve mix in the 1/4 cup of boiling water and granulated sugar. Whisk and allow to cool down.

  3. Whisk in the coconut milk and once emulsified, slowly pour in the mango puree until well-mixed. Transfer to ramekins or to an 8x4” loaf pan. Refrigerate for 2 -3 hours or overnight. Serve with evaporated milk or additional chopped mangoes on top.

Stephanie Siamango pudding, fresh mango pudding, mango recipes, mango coconut pudding, mango coconut, homemade mango puddingComment