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The Chinese mango pudding

by Stephen Wong
Desserts, Chinese New Year, and With fresh fruit
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3 ripe mango's
125 ml hot water
85g sugar
6 sheets of gelatin
6 ice cubes
125 ml double cream
a few mint leaves
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A fragrant Chinese mango pudding that tastes delicious is quickly made with this recipe, but ... it has to set for 3 - 4 hours in the refrigerator.


How to make Chinese mango pudding
Soak the gelatin in cold water until it is soft

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Peel the mango's then cut them in chunks.

Blend 2.5 mango until it's a smooth puree.

Melt the sugar in the hot water.

Cut the remaining half mango in cubes, put them aside for garnish until later.

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Dissolve the gelatin in the sugar water, allow it to cool.

Place the mango in a bowl, add ice cubes, cream and vanilla.

Add the gelatin mixture too, then whisk until combined.

Pour the pudding in bowls once the ice cubes have melted.

Place the pudding for 3 - 4 hours in the refrigerator to set.

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Press cling film on the pudding, to prevent skin forming.

Serve the pudding with small mango cubes and mint leaves.