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Mango pudding
Mong gwo bou din (芒果布甸): creamy set mango pudding with a pour of evaporated milk
Wobbling out of fish-shaped moulds at the end of a Hong Kong dim sum lunch, mango pudding is just as popular in small cups from dessert chains, which sell it through the sticky summer months when Philippine and Thai mangoes flood the markets. It's smooth, creamy and full of fruit, with pieces of fresh mango through it and a drizzle of cold evaporated milk on top. Restaurants usually set it with gelatine; this version uses agar, which keeps it vegetarian and sets slightly firmer and cleaner. The problem with agar is impatience: it begins to set below about 40 °C, so cold purée added too slowly turns into lumpy strands. Chef's tip: warm the mango purée before you mix it in, then whisk briskly and pour into the moulds right away.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 6
Ingredients
For the pudding
- 3 ripe mangoeslarge, about 550 g flesh
- 1 cup water
- 1 ½ tsp agar powderabout 3 g
- 2 ½ oz caster sugar
- ¾ cup evaporated milk
- ½ cup whipping cream
To serve
- 6 tbsp evaporated milkchilled
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What you'll need
Spices & pantry
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Method
0/7 doneStep 1: Peel 3 ripe mangoes and cut the flesh from the stones. Set aside 120 g, cut into 1 cm dice, and blend the rest to a smooth purée.
Step 2: Warm the purée in a small pan or the microwave until just lukewarm to the touch, about 104°F.
2 minStep 3: Whisk 1 ½ tsp agar powder into 1 cup water in a pan, add 2 ½ oz caster sugar and bring to a boil over a medium heat, stirring. Boil for 2 minutes, stirring, until the agar has dissolved completely and no specks remain.
4 minStep 4: Take the pan off the heat and whisk in ¾ cup evaporated milk and ½ cup whipping cream, then the warm purée, whisking briskly until smooth.
Step 5: Divide the diced mango between 6 small moulds or glasses and pour the mixture over straight away.
Step 6: Leave to cool for 15 minutes, then cover and chill for at least 2 hours, until set and firm to a gentle touch.
Step 7: Serve in the glasses, or dip the moulds in hot water for a few seconds and turn out. Pour 1 tablespoon of 6 tbsp evaporated milk over each.
Nutrition per serving
- Calories
- 200 kcal
- Protein
- 3 g
- Carbs
- 30 g
- Fat
- 8 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mango pudding take?
- About 30 minutes in total: 20 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of ripe mangoes?
- Tinned mango pulp, same weight.
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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