Thai•indulgent

Mango Pudding (Hong Kong Style)

Hot Thai Kitchen recipe - Pan-Asian/Thai

Ingredients

300 g mango flesh for puree, plus 1 extra mango for garnish (see note)
1/4 cup cold water
1/3 cup hot off-the-boil water
2-4 tbsp honey (depending on mango sweetness)
2 tsp gelatin powder (I use Knox brand), for a firmer pudding that can be easily unmolded, use 1/2 tsp more)
Lime or lemon juice, as needed (depending on the mango)
1/3 cup whipping cream or coconut milk, plus extra for serving
Optional garnish: mint leaves

1
Sprinkle gelatin onto ¼ cup cold water and let it sit for about 10 minutes until the water has been absorbed.
2
Meanwhile blend mango and 2 Tbsp of honey until smooth (you can strain it if you want to ensure smoothness) and transfer to a small pot. Add the cream and cook over medium heat, stirring constantly, until it is steaming. Once steaming, turn off the heat.
3
Pour hot off-the-boil water into the bloomed gelatin and stir to completely dissolve; pour this into the mango mixture and stir to mix well.
4
Taste the mixture and add more honey and/or lemon juice as needed.
5
Stir in mango dice, pour into molds. Refrigerate at least 3 hours or until the pudding is cold and set, if you want to unmold it, wait 8 hours if possible to ensure maximum firmness.
6
To serve pour some cream over the pudding, garnish with more mango cubes and mint leaves, enjoy!
7
Join us on Patreon for bonus content & rewards!