If you’re anything like me, Mango Pudding is the one dish I look forward to eating when the dessert trolley wheels past at yum cha.
Surprisingly, it’s quite a tricky dessert to master at home. My first attempt a couple years ago resulted in mild food poisoning (I’m not really sure what caused it, but I could probably narrow it down to the frequent heating and cooling of milk). I’ve also tried the recipe they use at Kam Fook as seen on Food Safari but ended up with lumpy jelly and mushy mango.
Trawling through Google, I found a real gem of a recipe on World Foodie Guide which uses only four ingredients. The secret is in the instant mango jelly, which is used as a substitute for powdered gelatin.
Easy Peasy Mango Pudding
1 pack Aeroplane jelly in mango
1 small tin of condensed milk (around 180g)
1 ripe mango
450 ml hot water
1. Prepare the jelly as per packet instructions.
2. Cut up the mango and add to the jelly mix, along with the condensed milk. You can also squeeze the mango juice and add for extra flavour
3. Mix well and place in fridge to set for a few hours or overnight
4. To serve, you can add a thin layer of evaporated milk on top or go without.