Chinese Mango Pudding

Method

1. 1

   Blend the mango

   Blend the mango and lime juice for 1 to 2 minutes, until completely smooth. Push the purée through a sieve if it is fibrous.

2. 2

   Bloom the gelatine

   Sprinkle the gelatine evenly over 50 ml cold water and leave for 5 minutes, until swollen and spongy.

3. 3

   Dissolve the sugar

   Warm the remaining 50 ml water with the sugar over low heat for 2 to 3 minutes, stirring, until the sugar dissolves and the liquid is steaming but not boiling.

4. 4

   Melt the gelatine

   Take the pan off the heat, add the bloomed gelatine and stir for about 1 minute, until fully dissolved and no grains remain.

5. 5

   Mix the pudding

   Stir in the mango purée and evaporated milk for 1 minute, until evenly combined. Let the mixture cool for 5 to 10 minutes, until just warm.

6. 6

   Chill to set

   Pour into four small dishes. Refrigerate for at least 4 hours, until set with a soft wobble in the centre.

Tips

• Use ripe, fragrant mangoes for the best fruit flavour.
• If the purée is fibrous, press it through a fine sieve before mixing.
• Sprinkle the gelatine evenly over the cold water and leave it undisturbed to bloom.
• Keep the sugar mixture steaming rather than boiling, and stir until no gelatine grains remain.

Swaps

• Use lemon juice instead of lime juice.
• Use tinned mango pulp in place of fresh mango flesh, adjusting the sugar to taste.
• Use full-fat coconut milk instead of evaporated milk for a coconut note.

Storing

Cover and refrigerate for up to 3 days.