The mango season runs from late September to mid April. It’s going to be over soon so I am going to eat as many mangoes and cook as many mango related things while I can still get them.
Mango pudding is a popular dim sum dessert. This sweet treat is a refreshing way to end the meal after devouring much steamed and fried dim sum dishes.
I made some mango pudding which had a soft creamy texture and was rich with mango flavour…none of this watered down business when you get mango essence or cubes of mango flavoured jelly. I used some ripe mangoes and also included a bit of orange and lemon juice to add some citrus notes to the pudding. Topped off with some candied lime slices.
• ½ cup ice cubes (~8 cubes)
• 5 gelatine sheets (soaked in cold water till softened and drained)
• ½ cup whipping cream
• ¼ cup sugar
• ½ cup evaporated milk
• 2 cups mango (~3 large, ripe mangoes)
• 2 tablespoon fresh orange juice
• 1 tablespoon fresh lemon juice
• pinch of salt
Peel, dice/coarsely chop mangoes and puree in blender until smooth.
Combine whipping cream and sugar in a small saucepan and bring to simmer, making sure that the sugar fully dissolves. Remove from heat and add gelatine sheets, and whisk together until the gelatine has completely dissolved.
In a large bowl, combine together mango puree, evaporated milk, ice cubes, orange juice, lemon juice and pinch of salt.
Whisk cream/gelatine mixture into mango puree mixture until fully combined and ice cubes have melted.
Pour into moulds and chill in refrigerator for at least 6 hours until it sets or overnight.
To serve, remove pudding from moulds by dipping the moulds into a bowl of hot water, and then upturn and unmould onto a plate.
I added some candied limes slices on top of the mango puddings.
Candied Lime Slices
• 2 large limes or 3 small limes (can also use lemon or oranges)
• 1 cup water
• 1 cup sugar
• 2 tablespoons sugar (for dusting)
Slice limes into thin rounds, removing the seeds and discarding the ends (if you plan to halve or quarter the slices later, prepare them as full rounds or they will break down during cooking).
Blanch lime slices in a pot of boiling water for 2 minutes and drain (to remove any chemicals and wax).
Combine water and sugar in a saucepan, bring to simmer until the liquid is clear and bubbly.
Add in lime slices, making sure they don’t overlap (form one layer) and simmer for 20-30 minutes until the white pith of the limes look translucent (amount of time depends on how thick the slices are).
Take out the lime slices using a slotted spoon, drain and spread out on a cooling rack or arrange on greaseproof paper to cool and dry for ~ 1 hour.
Repeat the process, using the same syrup, cooking slices in layers until all slices are cooked.
Put 2 tablespoons of sugar unto a shallow bowl, when lime slices are dry, coat both sides by pressing into the sugar.
* Can refrigerate candied lime slices in an airtight container between layers of greaseproof paper for up to a month.