Fresh mango pudding

RECIPE FOR MANGO PUDDING

Source: Adapted and modified from 西点学习大百科

Make: 5 x 6cm or 8 x 5cm pudding moulds/ ramekins (or use ceramic/ glass bowls)

Ingredients:
2 large or 3 small ripe mangoes (250g for puree and 300g for cubes) (refer to note 1)
9g gelatin powder (equals to 3 tsp or 1 tbsp)
1 tsp lemon juice
50-60g sugar (depending on the sweetness of the mangoes)
100ml + 40ml water
80ml fresh cream (I used whipping cream)

Methods:

1. In a small glass bowl, sprinkle gelatin powder over 40ml water. Let the gelatin absorb the liquid and bloom (meaning each granule becomes enlarge). Set aside. (refer to photo a)
2. Cut mangoes (refer to photos below). Place a mango on your palm or stand the mango on your cutting board with stem end down and hold. Slice the mango lengthwise as close to the seed as possible and continue for all the sides. You should have 4 (2 large and thick, 2 slim and thin) mango pulps (cheeks) (refer to note 2), and the middle section that included the seed. Take a sharp knife to make crisscross cuts (with 1cm apart) in each pulp to form a checkerboard pattern. Be careful not to cut through the skin. Turn the scored mango pulp inside out by pushing the skin up from underneath. Use the knife to slice the mango flesh away from the skin in several shallow layers to obtain the mango cubes (about 1cm thickness). Use a spoon to scoop out the remaining flesh.
3. Blend 250g mango flesh into puree (refer to note 3). Add in ½ tsp lemon juice and mix well.
4. Add another ½ tsp lemon juice to 300-350g mango cubes and set aside.
5. Use a medium saucepan, add in 100ml water and sugar. With low heat, bring it to a boil to dissolve the sugar. Off the heat and add in the soaked gelatin into the pan to combine with the sugar mixture (refer to note 4).
6. Add in mango puree and mix well.
7. Add in mango cubes and mix well.
8. Add in fresh cream and mix well.
9. Transfer the saucepan to a large pot (or any kind of container with large base) that filled with ice water. Use a spatula or wooden spoon to stir the pudding mixture until it becomes slightly thick. Remove the pan from the ice water. (refer to photo e)
10. With a large spoon/ladle, pour the pudding mixture into moulds or ramekins. Place the moulds or ramekins onto a tray. Cover with cling wrap and chill in the fridge for at least 2 hours or overnight for the puddings to completely set.
11. Serve cold or garnish with some fresh fruits. Bon appetit!!

Notes:

1. Make sure the mangoes are fully RIPEN and fairly soft. For mango cubes, you can use lesser than the suggested amount but not more. Otherwise, the pudding will be too soft.
2. You can make 2 shallow cuts on each flat side like what I did in the photo (instead of 1 cut). I find it easier to obtain nicer cubes.
3. If you don’t have food processor, you can press it through a sieve (with bigger holes) using a spatula.
4. Remember to remove the saucepan from the heat before adding the soaked gelatin. Otherwise, it will not be dissolved if boiled.
5. To remove the pudding from the mould, carefully run the edges with a toothpick/ blunt knife. Then dip the mould in warm water, just to the rim, briefly. Remove from the water and invert it onto a serving platter. Shake the mould a little until the pudding releases from the mould. But if your mango cubes ratio is higher than mango puree, the pudding will have a softer texture, thus it may not be easy to unmould the pudding. I left the pudding in the mould when serving.
6. These puddings are best to be consumed within the same day but can be refrigerated up to 2 days if needed.