Mango puddings are famous yum cha desserts. We would generally finish up a yum cha session with this yummy goody.
This is an elusive dessert, well, at least it is to me. I had to make it four times to get to the way we like it. The first time was not mango-ey, second time not solid enough, third time not smooth enough. Greg almost begged me not to do it anymore. He is even eating mangoes in his sleep. Luckily, mangoes are lining along the streets of Kuching at this time of the year. So they are not overly expensive experiments.
Good ripe mangoes are the key to good mango puddings. I have tried so many types and even though it's hard it is to say so, Ting Pek Khing's Ming Khiong Garden has mangoes suitable for this purpose. They call it the Golden Mango, which is commonly seen in Australia during summer. This mango is so sweet and fragrant. And they are going fpr RM 8 to 10/kg. Awfully expensive Ting Pek Khing style!
200gm of mango puree
1 tbsp of lemon juice
1) Slice mango from bottom up (the fatter part where it hangs) to prevent pulp from developing.
Add lemon juice and puree with a hand held blender/chopper.
300 gm of evaporated milk
400 gm of water
125 gm of castor sugar (more if your mango is not so sweet)
3 tbsp of instant jelly
1 tsp of agar agar powder
1/2 tsp of vanilla
2) Put all ingredients in this group in a pot and heat up over medium fire, stirring along to melt sugar.
3) Right before boiling point, add puree. Continue stirring til mixture is hot and at boiling point. Turn off fire.
4) Cut some small mango cubes and add into the mixture. Scoop out and place into individual molds or ramekins. Cool before putting in fridge. Chill for at least 3 hours.
5) Serve with cream or evaporated milk in ramekins or dish out and place on individual plates.