Petit mango nectar12/27/2023 ![]() Can you make mango pudding without gelatin? Yes, you can substitute it with agar-agar powder.If coconut is not your thing, you can use evaporated milk, half and half (10% M.F.) or table cream (18% M.F.). Also, the richness from the coconut milk gives the pudding the best creamy texture. I find the tropical coconut flavor pairs really well with the mango. I like using canned coconut milk for this recipe.If using sweetened canned mango pulp, reduce the sugar by 1/4 cup. If using frozen mangoes, thaw and drain before pureeing in a blender. However, if fresh mangoes are not readily available where you are, you can use frozen or canned mango pulp.If your mangoes are stringy, strain the puree through a sieve. Simply puree a heaping cup of fresh diced mangoes in a blender until smooth and measure out one cup for the recipe. Homemade mango puree from fresh ripe mangoes is the best for this recipe because it gives the most flavor.Cover with saran wrap and chill in the fridge for 2 hours or until set.Pour the mixture into 4 ramekins or small bowls.Stir in some sugar and a pinch of salt.Dissolve a packet of gelatin in boiled hot water. ![]() (the ingredient amounts are listed in the printable recipe card further below) When I finished, they turned out perfectly and they tasted even better than the ones at the restaurants!” – Leila How to make mango pudding: “Mango pudding has always been one of my favourite desserts at Asian restaurants so when I found this recipe, I was so excited to finally make them for myself. I tried this recipe today and not only did he love it but his friends wanted seconds….Thank you for this absolutely delicious and easy recipe it is fast becoming our favorite dessert!” – Kelly “My 14 year old son absolutely loved ordering mango pudding every time we went for Chinese food. Mango pudding will last up to 3-5 days in the fridge which makes it a great make-ahead dessert.This recipe can easily be doubled or tripled depending on how many servings you would like to make.You have the option of using coconut milk, evaporated milk, half and half (10% M.F.) or table cream (18% M.F.) to suit your taste.You can use fresh mangoes, frozen mangoes or even canned mango pulp to make this recipe.Just five simple ingredients, mix, and chill. It is as easy as can be and there is no baking involved.So, I thought it would be a perfect time to share one of my favorite Chinese desserts commonly served at dim sum restaurants. Mangoes are starting to come into season. It only takes 10 minutes and 5 ingredients to make. The simplicity of this dessert makes it great for company. This rich and silky mango pudding is bursting with luscious mango flavor.
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