Ingredients

• 2 large or 3 small ripe mangoes (250 g for puree and 300 g for cubes)
• 9 g gelatin powder
• 1 tsp lemon juice
• 50-60 g sugar (vary to the sweetness of the mangoes)
• 100 ml + 40ml water
• 80 ml fresh cream or whipping cream

*makes 5 to 8 pudding moulds or ceramic bowls

Stove or oven method:

In a small glass bowl, sprinkle gelatin powder over 40 ml of water. Let the gelatin absorb the liquid until the granules becomes enlarged. Set aside.

Cut mangoes into cubes about 1cm thick. Use a spoon to scoop out any remaining flesh.

Blend 250 g mango flesh into a purée. Add in ½ tsp lemon juice and mix well.

Add another ½ tsp lemon juice to 300-350 g of mango cubes and set aside.

Add 100ml water and the sugar into a medium saucepan. On low heat, bring to a boil to dissolve the sugar. Turn off hte heat and add the soaked gelatin into the pan to combine with the sugar mixture.

Add in mango purée and mix well.

Add in mango cubes and mix well.

Add in fresh cream and mix well.

Transfer the saucepan to a large pot (or any kind of container with large base) 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.

With a large spoon/ladle, pour the pudding mixture into moulds or ceramic or glass bowls. Place the moulds or bowls 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.

Serve cold or garnish with some fresh fruits.

Tips:

Puddings are best consumed within the day but can be kept for 48 hours in the fridge.

Recreate this classic Cantonese dim sum dessert at home for your little one and family!​​