mango pudding

I am amazed at how badly my Chinese sucks.

It takes me forever to read even one paragraph of Chinese words and even then I have to guess quite a few words in order to get through the paragraph.

This was all ok when I didn’t have a reason to read anything Chinese but recently, I have fallen in love with Chinese recipes and yep, unfortunately, in order to translate them, I have to pour over the recipes very slowly.

This is really 痛苦 you know! 😛

For example, I came across an ingredient – 動物性鮮奶油 – which literally translates to “animal type fresh buttercream”. That completely baffled me. In the end, I consulted dear Uncle Google, and 動物性鮮奶油 turned out to be heavy cream!

But I think every bit of effort was worth it because it enabled me to make this!

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I love mango puddings.

I really, really love mango puddings.

And my kids are heads over heels in love with mangoes, so yep, they love mango puddings too!

This mango pudding is the ultimate – it is as good as (if not better) than some of those you get at restaurants.

I kid you not!

Best of all, this pudding is really easy to make!

Let me show you how!

Cut and puree the mangoes. You may need to add a tablespoon of water to the mangoes if it is hard to puree them. Set this aside.

IMG_0851 IMG_0854In a pot, over low heat, stir together milk, heavy cream and sugar until all the sugar has melted.

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Add the softened gelatin sheets (or same amount of gelatin powder) and whisk until all the gelatin has dissolved. Remove from the heat and set aside to cool.

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Add 200ml of mango puree and stir to mix.

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Pour this into serving glasses and place in the refrigerator to chill.IMG_0884Make the topping by whisking together the remaining mango puree, sugar and lemon juice over low heat until all the sugar has melted. Keep this in the fridge until ready to serve.

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When the pudding is chilled, spoon the mango puree mixture over it. Top with cubed mangoes and serve!

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Enjoy! You will love this pudding for sure!

WORKSHOPS 

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Date: Friday 10 March 2017

Workshop: Hands-on Valrhona Marble Butter Cake and Lana-Inspired Chocolate Fudge Cake Workshop

Time: 9.30am – 12.30pm

Venue: Butter & Bake

Tickets Link > CLICK HERE

Date: Saturday 15 April 2017

Workshop: Hands-on Valrhona Marble Butter Cake and Lana-Inspired Chocolate Fudge Cake Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

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Date: Thursday 2 March 2017

Workshop: Hands-on Pandan Chiffon & Hokkaido Milk Cocoa Chiffon Cakes Workshop

Time: 9.30am – 12.30pm

Venue: Butter & Bake

Tickets Link > CLICK HERE

Date: Saturday 8 April 2017

Workshop: Hands-on Pandan Chiffon & Hokkaido Milk Cocoa Chiffon Cakes Workshop

Time: 2.30pm – 5.30pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

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Date: Wednesday 1 April 2017

Workshop: Hands on Mango Yogurt Chiffon Cake Workshop

Time: 9.00am – 11.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

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Date: Saturday 8 April 2017

Workshop: Hands-on Ondeh Ondeh Cake with Gula Melaka Swiss Meringue Buttercream Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Mango Pudding
Serves 4
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For the pudding
  1. 200g mango puree
  2. 150ml milk
  3. 50ml heavy cream
  4. 20g caster sugar
  5. 7g gelatin sheets, soaked in cold water to soften (or same amount of gelatin powder)
For the topping
  1. 100g mango puree
  2. 10-20g caster sugar
  3. 1 teaspoon (5ml) lemon juice
  4. extra mango, cubed
For the pudding
  1. Cut and puree the mangoes. You may need to add a tablespoon of water to the mangoes if it is hard to puree them. Set this aside.
  2. In a pot, over low heat, stir together milk, heavy cream and sugar until all the sugar has melted.
  3. Add the softened gelatin sheets and whisk until all the gelatin has dissolved. Remove from the heat and set aside to cool.
  4. Add 200ml of mango puree and stir to mix.
  5. Pour this into serving glasses and place in the refrigerator to chill.
For the topping
  1. Whisk together the remaining mango puree, sugar and lemon juice over low heat until all the sugar has melted. Keep this in the fridge until ready to serve.
  2. When the pudding is chilled, spoon the mango puree mixture over it.
  3. Top with cubed mangoes and serve.
Adapted from Carol
Adapted from Carol
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/



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