Mango Pudding

Our last few mangoes from Iqbal Foods were past their prime, so I had to act fast. I combined the mushy insides from the remaining fruit with an unsweetened Kesar puree that I found at the supermarket. With a few other ingredients stirred in, I was able to make a classic Hong Kong dim sum dessert. The recipe I landed on is not very complicated. Some call for both evaporated milk and condensed milk, coconut milk, mango puree, juice, whew! This one is pretty straightforward with just cream and milk providing the richness. After topping each cup with a few pieces of fresh fruit, I let these chill and firm up. Scooping the first spoonful revealed that this pudding was set too firmly. The gelatin I used was just the standard Knox one from the supermarket. I definitely prefer a looser consistency and would use a bit less gelatin next time. But the fragrance of the mangoes came through. If you go to the Asian grocery, you’ll often find a ready-to-make mango pudding via a box of Robertson…