Easy Mango Pudding
芒果布甸
This mango pudding is rich in flavour and super easy to make. So Simple, yet so delicious - a wonderful dessert for all ages. Convenient to make ahead of time and serve for all occasions. A hot summer afternoon snack, after dinner or even a midnight snack. These mango pudding cups are definitely sweet and refreshing every bite.
For those who enjoy more simplicity, canned mango puree is also an option. It tastes just as good! You can find canned mango in all supermarkets in Toronto.
Ingredients:
2 large mangoes (1 cup mango puree)
4 tsp gelatin powder
4 tbsp sugar
3 tbsp evaporated milk or cream
1 cup water
Method:
Peel and cut up mangoes. Use ¾ portion and puree in a blender. Should yield 1 cup of mango puree. Cut remaining mangoes into bits.
Mix gelatin and sugar together in boiling water until thoroughly dissolved. Set aside and let cool until mixture is warm.
Add in mango puree, mango bits, evaporated milk and stir until even.
Pour into a container of choice. Large container, small cups, shaped mold, etc. Refrigerate until solidified, top with favourite topping (fruits or whip cream) and it’s ready to serve.
Notes:
Cutting mangoes into fine or large bits, depending on preference in texture. In the demonstration, Mrs. Yung cut them into fine bits.
Feel free to use canned mango puree to further reduce prepping time.
For a thicker and richer consistency, you can substitute evaporated milk with cream.
There are many types of mangoes. In this recipe we used Carabao mango. Carabao are bright yellow in colour and slightly larger than fist size. These small golden fruits are juicy, sweet and soft in texture. These deliciously sweet fruits can be easily found in all Asian markets. Carabao mangoes originated from the Philippines are now produced in various parts of the world. From Asian to South America.
Originally In Toronto, supermarkets typically carried only Kent mangoes. Since they are produced mainly in South America, it was much easier to access. Kent mangoes are much larger in size and carry sour notes - very different in taste and texture. Their colour is a gradation of green, red and yellow.
芒果布甸
這種芒果布丁味道濃郁，而且超級容易製作。 如此簡單，卻又如此美味，適合所有年齡。
材料:
大芒果2只 (打成芒果醬1杯)
魚膠粉4茶匙
砂糖4湯匙
花奶3湯匙
清水1杯
做法:
芒果起肉，用3/4芒果肉放入攪拌機，打成芒果醬，取出留用，其餘1/4芒果肉
切細粒。
砂糖，魚膠粉同放煲內撈勻，加入清水攪勻煮滾，取出候暖。
加芒果醬，花奶，芒果肉攪至均勻。
倒入杯內候冷，放入雪櫃雪至凝固，即可取出供食。
