Wednesday, June 5, 2013
Mango Pudding (芒果布丁), it’s a nostalgic dessert to me with many childhood memories. I grew up having this dessert quite often. Some restaurants in Hong Kong used to serve this as a complimentary dessert after a meal or you can at least order one. But seems like the complimentary option is a thing in the past. The last time I went back to Hong Kong for a visit, none of the restaurants we visited gave out this dessert anymore. However, mango pudding is still quite popular in dessert specialty stores or cafes.
In Asia, the Ataulfo Mangos, also known as Manila Mangos or Champagne Mangos, are far more popular than the Tommy Atkins Mangos. In fact, I didn’t even know about the Tommy Atkins Mango until I moved to the States. The Ataulfo mango is skinnier, with bright orange/yellowish color skin and flesh as shown in my pictures on this post. The skin is rather thin and the seed is quite flat. The flesh from the Ataulfo mango is very tender and smooth. It’s very refreshing, sweet and have a pleasant floral tone. On the other hand, a Tommy Atkins mango is bigger in overall size, the skin is a combination of red and green, even when fully ripen. The skin and the seed are thicker compared to Ataulfo. Also, the flesh is more fiber-ous and firmer. So, for a smooth and tender mango pudding, I used the Ataulfo mangos, just the way it’s supposed to be.
Traditionally, the mango pudding is enjoyed with a splash of evaporated milk on top, maybe a few diced mangos as well (see picture below). But that’s totally optional. My kids preferred it with a little freshly whipped cream (as shown in picture above). So, the option is totally yours.
Click here to see the silicone mold I used for the mini puddings as shown in the picture below.
This Mango Pudding is a very quick dessert to put together and it’s perfect for the hot summer days. There are only 4 ingredients on the list. Sometimes, I think simplicity is the best. Just let the ingredients shine on their own. This Mango Pudding needs a little chilling time so it’s totally perfect to make it the day before, so it’s a wonderful party dessert. Another good news is that the Ataulfo Mango is now in season (from march through December). I hope you’ll go pick up a few of them and make this refreshing treat.
What are some of your nostalgic treats from the childhood? Were you able to re-create them at home like I did? I hope you enjoy today’s post and recipe. Until next time, please take care.
Mango Pudding (芒果布丁): (Printable Recipe)
Servings: 6 small cups
3 Manila (Ataulfo) mangos, diced and divided
1 package (7grams) unflavored powdered gelatin
3/4 cup mango nectar (juice), divided
1/2 cup heavy cream
evaporated milk, (to serve, optional)
In a small microwave safe bowl, stir 1/4 cup mango nectar and the powdered gelatin together. Let mixture proof for 5 minutes.
In a food processor or blender, combine the flesh of 2 mangos and the remaining 1/2 cup of mango nectar and process until smooth. Heat the gelatin mixture in the microwave for 30 seconds, or until gelatin completely dissolved.
In a large mixing bowl, stir the mango nectar mixture, gelatin mixture, remaining diced mango and cream together until well combined. With a ladle, evenly divide the pudding mixture into small cups or ramekins; chill for at least 2 hours or until firm before serving.
Serve with a dash of evaporated milk and extra diced mango on top if desired.