Chinese Mango Pudding

A silky texture that melts instantly in the mouth. The power of ripe mango is balanced by the sweetness of coconut milk. The pudding should be jiggly, a sign of perfect setting.

• Prep time: 30 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 278
• Protein: 4 g
• Carbs: 40 g
• Fat: 10 g

Ingredients

• 500 g Mango ( blended flesh )
• 80 g White sugar
• 200 ml Coconut milk
• 10 g Gelatin ( rehydrated )
• 100 ml Mineral water
• 1 tbsp Citrus limon (L.) Burm. f. ( juiced )

Instructions

1. Preparing the gelatin

   Soak the gelatin in a bowl of cold water. It must become completely soft and translucent before use.

2. Base syrup

   In a small saucepan, heat the mineral water with the white sugar. Stir until the liquid is perfectly clear. Off the heat, add the squeezed gelatin and stir to dissolve.

3. Blending the fruit

   Collect the mango flesh. Blend it thoroughly with the lemon juice to obtain a smooth velvet, without any residual fibers.

4. Assembly

   Incorporate the coconut milk into the warm syrup, then pour everything over the mango puree. Whisk gently until the color is uniform and vibrant.

5. Chilling

   Pour the mixture into individual molds. Place in the refrigerator for at least 4 hours. The pudding is ready when it resists slightly under finger pressure.

Chef's tips

• Use very ripe, almost soft mangoes for maximum natural sugar.
• If your mango is fibrous, pass the puree through a fine mesh sieve to ensure silkiness.

Storage

Can be stored for 48 hours in the refrigerator, covered with plastic wrap to prevent the pudding from drying out.