Yes, that spelling is not a typo and was intentional. Too many letters, not enough pudding
Greetings from Malaysia!
Back in my hometown of Kota Kinabalu in Borneo for a week before traveling to Europe for 2 weeks -- can't wait.
Being back is great. I get to catchup on much needed rest as well as family time, which I've missed. People who are living overseas away from their immediate family would know how it feels. Obviously, I've been eating so much since the time I've touched down it's not even funny. Thank God I anticipated this happening in advance and went on that 8 week diet before this.
Anyway, I thought I'd share this recipe because mangoes are in season at the moment which is great. Plus, this is actually a dessert I've been making for years as it is extremely easy to make and great to make in massive portions to share with friends/family. I've made it for birthdays, farewells, or just simple dinner parties and can vouch that it is perfect for every occasion. Inspired by the mango puddings you get at Chinese dim sum or yum cha restaurants, I really wanted to recreate it at home too.
Although you can get sachets of instant mango pudding from certain Asian grocery stores, I cannot begin to tell you how turned off I get by artificial fruit flavours. It's the worst. This is why I was glad to have come across this recipe many years ago and have made it countless times since then. Because we get really good quality mango ice cream all year here in Australia (I like the Weis brand), you basically take that and mix it with a homemade syrup/gelatine mixture so you can help it set. Mixing it with the evaporated milk just gives it the milky, creamy flavour that is so prominent in the famous HK dessert. It's great.
Like I said, too easy to make. Delicious to eat. So please, don't ever use that powdered stuff anymore and just do this recipe instead.
Hong Kong Mango Pudding Recipe
(adapted from this recipe by Raspberri Cupcakes)
Click here to print the recipe
2 litres good quality mango ice cream (softened) *
2 cups water
5 tbsp gelatine powder
3/4 cup caster sugar
1 cup evaporated milk
Flesh of 1 large mango (cubed)
Fresh mangoes or fruits of choice
* I like to use Weis Mango Ice Cream (available at most supermarkets around Australia)
1. Remove the ice cream from the freezer 1 - 2 hours before to allow it to soften and place it in a heat proof bowl.
2. Place the water in a small pot and bring to a boil. Stir in the gelatine powder and caster sugar and allow to continue to boil until thick and syrupy.
3. Stir in the syrup into the softened ice cream until well combined. Stir in the evaporated milk and mango flesh into the mixture until well combined.
4. Pour mixture into a large serving tray or individual cups/moulds and allow to cool. Cover with cling film and refrigerate for minimum two hours or until completely set.
5. To serve, decorate with mangoes or fruits of choice. Pour over with some more evaporated milk as desired.