Expect the unexpected when you taste this exotic dessert. The sweetness of evaporated milk, mangos, and coconut is delicately tempered by aromatic Chinese five-spice. The depth of flavour is incredible; expect to hear “oh wow!” from your guests after every spoonful!
4 hours chilling time
- ⅓ cup (80 ml) cold water ⅓ cup (80 ml) cold water
- 3¾ tsp (12 g) gelatin powder 3¾ tsp (12 g) gelatin powder
- 1 cup (250 ml) canned coconut milk 1 cup (250 ml) canned coconut milk
- ½ cup (125 ml) evaporated milk ½ cup (125 ml) evaporated milk
- ⅓ cup (72 g) Redpath® Golden Yellow Sugar, packed ⅓ cup (72 g) Redpath® Golden Yellow Sugar, packed
- 1¼ tsp (4 g) Chinese five-spice or cardamom 1¼ tsp (4 g) Chinese five-spice or cardamom
- ¼ tsp (2 g) salt ¼ tsp (2 g) salt
- 2 cups (500 ml) mango puree 2 cups (500 ml) mango puree
- 4 tbsp (60 ml) evaporated milk or coconut milk, divided 4 tbsp (60 ml) evaporated milk or coconut milk, divided
- Fresh mango Fresh mango
- Flaked coconut Flaked coconut
Pour the cold water in a small bowl. Sprinkle the gelatin evenly over the surface. Allow to bloom; about 10 minutes.
Place the coconut milk, evaporated milk, the Redpath® Golden Yellow Sugar, Chinese five-spice or cardamom, and salt into a small pot over medium heat. Heat until it just begins to simmer, stirring to dissolve sugar.
Remove from heat. Add in the bloomed gelatin. Stir until gelatin is completely dissolved.
Carefully stir in the mango puree until thoroughly mixed. Cool to room temperature, stirring occasionally to prevent a skin from forming; 10 minutes. Evenly ladle or pour mixture into small, individual portion-sized dishes. Place into the fridge to chill and set, at least 4 hours
If desired, top mango pudding with a tablespoon (15 ml) of evaporated milk or coconut milk, fresh mango, and/or flaked coconut. Serve immediately.
*For ease of preparation or when mangoes are not available, you can use canned mango pulp for the recipe. If using a brand that is already sweetened, reduce the amount of Redpath® Golden Yellow Sugar to ¼ cup (54 grams).
*If using fresh mangoes, choose ripe mangoes and process using an immersion blender, blender, or food processor. Pass through a sieve to get rid of any fibrous flesh and to ensure a smoother pudding. Frozen mangoes can also be used. If possible use mangoes that are from the Philippines, Thailand, or India as the mangoes tend to be sweeter and less fibrous from these regions. Defrost mango chunks before proceeding with the recipe.
*For a more traditional mango pudding, omit the Chinese five-spice (or cardamom).
*Alternatively, instead of pouring into individual dishes, pour into a 1-quart dish and allow to set, and serve from there.