Hong Kong Mango Pudding

Ingredients

For 6 portions

• 🥭 650g mango
• 🍮 12g gelatine
• 🍚 60g sugar
• 🥤 150ml tap water
• 🥛 200ml milk, evaporated, whole

Method

1. Set aside about 100 g of the mango flesh, cut into small cubes. Blend the rest until completely smooth, and push through a sieve if it is stringy.
2. Put 50 ml of the water in a small bowl, sprinkle over the gelatine and leave for 5 minutes.
3. Heat the remaining 100 ml of water with the sugar until dissolved. Take off the heat and stir in the gelatine until melted.
4. Whisk the warm syrup into the mango purée, then stir in the evaporated milk.
5. Pour into 6 small glasses or bowls. Cover and chill for at least 3 hours, until softly set.
6. Top with the mango cubes and serve cold, with a little extra evaporated milk if you like.