Chinese Mango Pudding

Instructions

1. In a blender, puree the diced mangoes until smooth. Set aside.
2. In a small bowl, dissolve the gelatin powder in hot water. Stir until fully dissolved and set aside.
3. In a saucepan, combine the coconut milk, milk, and sugar. Heat over medium heat, stirring until the sugar is dissolved. Do not let the mixture boil.
4. Remove the milk mixture from heat and stir in the dissolved gelatin.
5. Divide the mixture into two equal portions. In one portion, stir in the mango puree.
6. Pour the mango mixture into individual serving molds and chill for 10 minutes until slightly set.
7. Carefully pour the coconut milk layer on top of the mango layer. Chill in the refrigerator for at least 4 hours or until fully set.
8. Garnish with fresh mango cubes before serving.

Chef’s Tips

• Ensure the gelatin is fully dissolved to avoid lumps in the pudding.
• Use ripe mangoes for a naturally sweet flavor.
• Chill the pudding overnight for the best texture and flavor.

Nutrition (per serving)

Approximate calories: 220, Protein: 3g, Carbs: 35g, Fat: 9g

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