Hong Kong
Hong Kong mango pudding
The dim sum finale. Silky mango, a pour of milk, and the table goes quiet.
150 minTime
3 gProtein each
mildSpice
Make it your way
Grandma's wayRestaurants usually set it with gelatin; Bloom keeps it vegetarian with agar.
The original163kcal
3 gprotein
1 gfibre
150minutes
Hong Kong mango pudding, vegetarian set.
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
5 steps- 1Blend most of the mango to a smooth puree; dice a few spoonfuls into small cubes. Keep both at room temperature.
- 2Sprinkle agar over the water, wait 5 minutes, then boil and simmer 2 minutes, stirring.
- 3Stir in the sugar until dissolved, take off the heat and whisk in the evaporated milk and cream, then the puree, quickly.
- 4Drop the mango cubes into 6 small moulds or cups and pour the mixture over. Chill until set.
- 5Unmould or serve in the cups, with a little evaporated milk poured over.
Serve it like this
Unmould onto a small plate, pour a thin ring of evaporated milk around it and top with a mango cube.
