Mango Pudding
A popular Asian dessert made with mango pulp, vanilla ice cream, and fresh cream.
Ingredients
Mango (canned, flesh only)
230 g
Water
180 ml
Granulated sugar
50 g
Powdered gelatin
10 g
Cold water (for soaking gelatin)
3 tbsp
Vanilla ice cream
100 g
Fresh cream
4 tbsp
Evaporated milk
3½ tbsp
Evaporated milk (for garnish)
to taste
Chervil
to taste
Instructions
1
Advance preparation
Sift the powdered gelatin into the cold water and let it soak. Cut 30 g of mango (for garnish) into small pieces.
2
Blend the mango
Place 200 g of mango into a food processor and blend into a purée.
3
Heat and combine
Place step 1 and material A into a small pot, turn on the heat, and stir with a wooden spatula until just before boiling, then turn off the heat.
4
Dissolve the gelatin
While still hot, add the gelatin to step 2 and stir until completely dissolved.
5
Cool and stir
Place step 3 over an ice bath and stir with a wooden spatula while cooling.
6
Add the ice cream
Once step 4 has cooled down, remove the ice bath, add the vanilla ice cream, and stir until fully melted.
7
Add the dairy
Add material B and stir until it becomes a soft, pourable liquid.
8
Set
Pour step 6 evenly into containers and refrigerate until set.
9
Garnish
Once step 7 has set, drizzle some evaporated milk on top, place a few pieces of mango in the center, and add a few leaves of chervil.
