You may have other culinary goals if you’re in Manchester, England, but put Sweet Mandarin on your “to-visit” list in case you feel like deviating from regional fare. Twin sisters and Sweet Mandarin owners Helen and Lisa Tse put modern Chinese food on the map with their popular restaurant, and recently released their first cookbook. Mango pudding is the perfect way to end a homemade Chinese feast.
Mango pudding is probably the most popular Chinese dessert. This is delicious served cold and perfect to prepare in advance for a party.
- 2 teaspoons gelatin
- 1/2 cup hot water
- 1 large fresh mango
- 2/3 cup canned mango slices, blended in a food processor
- 1/2 cup evaporated milk
- 10 ice cubes
- 5 tablespoons sugar
- 2 sprigs of mint, to decorate
- Put the gelatin in a small bowl, pour in the hot water and set aside until the gelatin dissolves, approximately 2 minutes.
- Meanwhile, cut the fresh mango in half and dice the flesh of one half. Set aside the other half to use for decoration.
- In a large bowl, mix together the blended canned mango slices, evaporated milk, and ice cubes.
- Pour the gelatin mixture into the mango mixture and mix well with a spoon until the ice cubes have melted.
- Add the fresh diced mango, stir in the sugar and pour into two molds, each 4 inches in diameter.
- Transfer to the fridge to set for 1 1/2–2 hours.
- To serve, turn out the puddings onto a serving plate, decorate with a few slices of fresh mango, and garnish with sprigs of mint.
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