Easy Mango Pudding Recipe

My easy mango pudding recipe needs just three ingredients...

... OK, technically four ingredients if you count a little bit of water. But it's still very few ingredients.

I cheated with this mango pudding by using tinned mango pulp instead of fresh mango. If you can find fresh, even better – but the fresh mangos in England this year are very disappointing: stringy, flavourless and sour. Even when we have a good year, they can be hit and miss.

But with the tinned stuff (particularly from an Asian supermarket), you're usually getting good mangos, like Alphonso or kesar.

Because tinned mango pulp usually has a little sugar added, I decided not to add any extra. This made sure the dessert wasn't too sweet.

Mango pudding is a popular Hong Kong dim sum dessert. In fact, I think the first time I ate it was at a dim sum restaurant. I've had a few since then – some richly fruity, some too watery, some too milky, some too sweet. I made mine the way I like it: more mango-y than milky, but with a little extra evaporated milk drizzled over the top at the end to serve.

Ready? Let's go.

(Makes four mango puddings.)

Ingredients:

5g gelatin soaked in 2 tbsp cold water
300ml tinned mango pulp
100ml evaporated milk

To Serve:

A little extra evaporated milk

Method:

1. To soak the gelatin, sprinkle it over the cold water in a bowl evenly, and set aside for a couple of minutes to let it soak up the water.

2. Heat the mango pulp in a small saucepan until steaming and just starting to bubble. Then take the pan off the heat and immediately stir in the soaked gelatine until completely dissolved.

3. Stir in the evaporated milk, pour into four small jelly moulds, leave to cool to room temperature, and then pop in the fridge overnight.

4. Unmould onto serving places, drizzle with a little extra evaporated milk, and enjoy.

Enjoy, and have fun.