I am very fortunate to be living in Singapore with the abundance of imported fruits and vegetables.
The recent month has seen extremely hot weather in South East Asia. This in turn has produced loads of sweet mangoes from the region. Currently, the mangoes on Thailand have topped the list with the amount of mangoes being sold in the supermarkets – 5 for SG$2.95!!
Mangoes are packed with loads of health benefits and are such a delicious fruit to eat. Having been unable to resist the sale and of course the sweet mango smell, I am having to clear those mangoes that have had to call the fridge their own for the last few days.
There are very many recipes for mango pudding. This is a Mango Pudding recipe adapted from kwokspot, where he uses canned mangoes versus fresh mangoes.
Mango Pudding
Ingredients:
1 cup mango puree (about 2-3 mangoes)
1/4 cup white sugar
1 tablespoon gelatin powder
1/2 cup water
200 ml coconut milk / cream or evaporated milk
Garnish:
chopped mango (1/4 cup or more)
1 teaspoon lemon juice
sprig of mint
1 -4 teaspoon fresh cream (or evaporated milk)
Method:
- Dissolve gelatin powder in 1 tablespoon of warm water.
- Heat water with sugar till sugar has dissolved completely.
- Remove from heat and add in the gelatin. Stir/whisk to combine the gelatin to the syrup.
- Add in the mango puree and coconut milk.
- Mix well and pour into 4 moulds of choice.
- Leave in fridge until pudding is set, about 2-3 hours
- Toss the chopped mango for the garnish with the lemon juice. This will help prevent the chunks of mango from browning.
- Top the pudding with the chopped mango and sprig of mint.
- Drizzle 1 teaspoon of fresh cream over the chopped mango and serve.
SIMPLY LIVING - One step at a time 
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