How to make classic Cantonese mango pudding – with a bonus mango sorbet recipe
- Mango pudding is a hugely popular dessert in Hong Kong, and it’s easy to make at home and delicious
- This pudding is quite soft, and the flavour is determined by the type of mango you use
Almost everybody loves mango – and often they have strong preferences for the varieties they believe to be best. I like almost all mangoes as long as the flesh is juicy, sweet and smooth.
When checking for ripeness, you can’t rely only on your eyes. Some varieties turn mango-orange when ripe, others keep a greenish tinge.
It’s better to smell the mango for ripeness, then double check by pressing on it with your fingertips – the flesh should yield gently; it should not be hard or mushy.
After cutting open the mango, trim off and discard any flesh with dark spots, which might cause stomach ache.
Mango pudding
This classic Cantonese dessert is so popular that it is even available in instant mixes; just add boiling water, stir, pour the mixture into bowls and refrigerate until set. The home-made version isn’t difficult, however, and you can really taste the difference if you use distinctively flavoured mangoes. Choose varieties that have smooth flesh without a lot of fibre.
It is hard to say exactly how many mangoes you’ll need to make these puddings as some varieties have a higher proportion of flesh to seed. I start with 800 grams of whole ripe mangoes, but have one or two spare, depending on size. And because mangoes vary in sweetness, it’s also difficult to say how much sugar you will require or whether you need to add any at all.
I like a pudding that is softly set, so use only four teaspoons of gelatin: when you spoon it up, the pudding should hold its shape but not be as firm as jelly. If you prefer a firmer set, use the larger amount of gelatin.
This recipe makes mango pudding that is quite creamy because it contains evaporated milk. For a lighter pudding, use 100ml (1⁄4 cup plus 3 tbsp plus 1 tsp) of evaporated milk and 100ml (1⁄4 cup plus 3 tbsp plus 1 tsp) of water.
800 grams (28 oz) ripe mangoes
4-6 tsp gelatin powder
120ml (1⁄2 cup) water, divided
200ml (3⁄4 cup plus 1 tbsp plus 1⁄2 tsp) evaporated milk
120 grams (41⁄4 oz) condensed milk
Granulated sugar, if necessary
For the garnish:
Fresh raspberries
Fresh mint leaves
1 Pour 70ml (1⁄4 cup plus 2 tsp) of cool water into a rice bowl (or a bowl of similar size). Slowly sprinkle the gelatin powder over the surface of the water, letting each addition absorb water before adding more. If the powder stays on the surface without absorbing water, stir the mixture with a teaspoon, then continue to slowly sprinkle in the gelatin. Once it is all added, leave the bowl at room temperature while preparing the other ingredients.
2 Rinse the mangoes. Lay one mango on a cutting board and slice it from stem to stem, cutting down one side of the flattish seed in the centre. Turn it over so the cut side is down then slice along the other side of the seed. Scoop the flesh from the skin, and cut off and discard any dark spots.
3 Take the centre part of the mango, containing the seed, peel back the skin, then cut off the flesh. Weigh out 550 grams (191⁄2 oz) of mango flesh and reserve any excess.
4 Put the 550 grams of mango flesh in a food processor or blender. Add the evaporated and condensed milks and purée as smooth as possible.
5 For a really smooth pudding, strain the purée through a fine sieve placed over a bowl; if you’re not bothered about it being perfectly smooth, pour the mixture straight into the bowl from the food processor.
6 Taste the purée. If you would like it sweeter, add sugar to taste and whisk it in.
7 Pour 50ml (3 tbsp and 1 tsp) of very hot water into the bowl holding the gelatin and stir until it is dissolved.
8 Spoon about 60ml (1⁄4 cup) of the mango mixture into the gelatin and stir well. Pour this back into the larger bowl and stir slowly but thoroughly to combine, trying not to create any air bubbles.
9 Cut any excess mango flesh into small cubes and stir it into the mixture.
10 Divide the pudding between six bowls (preferably glass) that each hold about 120 grams, taking care to distribute the mango pieces evenly. Make sure the mango cubes are submerged and the surface is smooth.
11 Cover with cling film, then chill overnight, or until set.
12 Just before serving, garnish the mango pudding with raspberries and mint leaves.
Mango sorbet
Making sorbet is easy. At its most basic, you just need sugar syrup and fruit purée, plus a little fresh lemon or lime juice to balance the sweetness. Adding alcohol prevents the sorbet from freezing too hard, while the egg white makes the texture less dense. Either one (but not both) can be left out, if necessary.
This recipe makes more syrup than you need for the sorbet. Pour the leftovers into a clean glass bottle and keep it in the fridge to sweeten iced tea or other summer drinks.
400 grams (14 oz) granulated sugar
600 grams (21 oz) fresh mango flesh (without the skin and seeds)
15ml-30ml (1-2 tsp) fresh lemon or lime juice
15ml (1 tsp) vodka (optional)
5 grams (1 tsp) egg white (optional)
1 Make the sorbet syrup. Pour 600ml (21⁄2 cups) of water into a saucepan and add the sugar. Place the pan over a medium flame and stir to dissolve the sugar. Bring to the boil, then remove the pan from the heat. Cool the syrup to room temperature, then chill until needed.
2 Purée the mango flesh until smooth, then pour it into a bowl.
3 Stir in 400ml (11⁄2 cups plus 3 tbsp plus 1 tsp) of sugar syrup, then mix in the lemon or lime juice.
4 If using vodka and/or egg white, stir them into the mixture, then chill it in the fridge until very cold.
5 Process the mixture in an ice cream machine.
6 Pack the sorbet into an airtight container and freeze for several hours before serving.
Styling: Nellie Ming Lee Kitchen: courtesy of Wolf at House of Madison
