epicurious
Mango Pudding
Luminously orange, topped with evaporated milk, and light as a feather, mango pudding is a star of the dim sum dessert trolley for good reason.
👥 4 Servings👤 Hetty Lui McKinnon📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●food processor
- ●saucepan
- ●whisk
- ●bowl
📝 Preparation Steps
1
Set aside one-quarter of the cubed mango and 3 tablespoons of the coconut milk.
cubed mango (from about 3 ripe mangoes), plus 1 extra mango1 poundcoconut milk1 (13.5-ounce) can
2
Place the remaining cubed mango, remaining coconut milk and maple syrup in a blender or food processor and blend until completely smooth.
cubed mango (from about 3 ripe mangoes), plus 1 extra mango1 poundcoconut milk1 (13.5-ounce) can
3
Pour the blitzed mango into a saucepan and whisk in the agar agar powder. Place over medium heat and bring to a gentle simmer, whisking constantly, until the agar agar has dissolved and the mixture has thickened. This should take about 5–⏱️ 7 minutes.
4
Cut the extra mango into slightly smaller cubes and divide among four bowls. Pour the mango and coconut mixture over the top and place in the fridge for ⏱️ 2 hours to set. Just before serving, top with the reserved mango cubes and drizzle with the reserved coconut milk.
coconut milk1 (13.5-ounce) can
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