芒果布丁 Mango Pudding

This cantonese dessert is heaven on the taste buds. So light and refreshing.

I served this as a jello salad at a birthday party dinner and it totally fit in even though the rest of the menu involved sweet and sour bbq ribs, cheddar biscuits and cole slaw. It got rave reviews and we all savored every bite. I just served it in a 8" by 8" dish and omitted the garnishing finish. So whether for dinner or dessert this is a dish that won't go unnoticed. Ever struggled with what to serve for dessert after a chinese meal? I have but not anymore.

2 cups coconut milk or cream
1/3 cup sugar
500g. mango puree
2/3 cups mango flavored yogurt
2 mangoes cut in small cubes
1/3 cup hot water
2 sachets gelatin powder

Heat coconut milk or cream with sugar until sugar is dissolved.

Mix mango puree and yogurt. 

Stir gelatin into hot water until dissolved. 

Stir the gelatin/hot water into the warm coconut milk/sugar. Stir the coconut milk/sugar/gelatin mixture into mango puree/yogurt.

Stir until well combined.

Pour into molds leaving some room at the top for garnishing. This recipe fills 8 custard dishes.

Chill in the fridge for 20 minutes. Sprinkle the mango cubes in the bottom of the molds and then fill them to the top with the chilled mango pudding. Cover with plastic wrap and chill over night.

Serve as is or with mango cubes and cream drizzled over top.