Chinese mango pudding is a delicious cold dessert that I’ve had in many Chinese restaurants (the one above was taken at Pearl Liang and the one below at Yung Kee). My friend in Hong Kong, Lau Wing Suan Joycelyn, who makes it regularly at home, wanted to share her recipe with readers. There are two ways of making it, the second one being a little more complicated but tastier.
Chinese Mango Pudding:
(A) Simple Method:
Ingredients:
- 1 pack, approx. 90g mango jelly
- 1 small tin, approx. 160g condensed milk
- 1 ripe mango
- 225 ml hot water
1) Use 225 ml of hot water to melt the jelly, then allow to cool
2) Dice the mango. Add this and the condensed milk to the jelly. You can also squeeze the mango juice and add for extra flavour
3) Mix well and place in the fridge (for best results, leave overnight)
(B) A Relatively More Complicated Method:
Ingredients:
- 1 pack, approx. 90g mango jelly
- 1 small tin, approx. 160g condensed milk
- 1 ripe mango
- 225 ml hot water
- 176 ml fresh milk
- 1 egg, beaten
- 113 ml cold water
1) Use 225 ml of hot water to melt the jelly. Then add 113 ml of cold water. Mix well and allow to cool
2) Dice the mango. Add the condensed and fresh milk to the jelly. Then add the beaten egg and mango. You can also squeeze the mango juice into this mixture for extra flavour
3) Mix well and place in the fridge (for best results, leave overnight)
Do let us know which version you liked better!
If you like this, you might want to try Lau Wing Suan Joycelyn’s other recipes:
- How To Make Chinese Fried Rice Noodles
- How To Make Chinese Spring Rolls
Click for all Chinese recipes on Lay The Table
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