Hong Kong Style Mango Pudding Recipe
How to Make Hong Kong Style Mango Pudding
- If using gelatin*, place cold water in a bowl and sprinkle over the gelatin. Set aside for 10 minutes or until water has been absorbed. Pour the hot water into the soaked gelatin and stir until completely dissolved.
- Blend mango flesh, honey and lime juice in a food processor or blender. Place mixture in a small saucepan and add ⅓ cup of coconut cream. Cook over medium heat, stirring, for 3-4 minutes or until mixture begins to steam. Remove from heat. Stir in the gelatin mixture and mix well.
- Place remaining coconut cream into fridge. Pour mango mixture into 6 serving glasses and lightly tap on your bench, to remove any air bubbles. Place in fridge to set for 4-5 hours or until firm.
- Serve topped with mango balls and cubes. Serve with remaining coconut cream.
*Tip: If you prefer not to use gelatin you can use cornflour.
For ¼ cup of mixture, you’ll need 4 tablespoons of cornflour, mixed with an equal amount of milk. Once you add in cornflour, cook the mixture well, for 4-5 minutes, continually stirring so no lumps form. Taste and check for flavour. If the cornflour can be tasted, then continue cooking. The setting of the pudding depends on the cornflour and cooking it together with the mango mixture. Then cool slightly and add to your serving glasses and place in fridge to set. You can experiment with the amount of cornflour mixture you use, to get the consistency you prefer.