Mango pudding recipe
- Cuisine: Chinese
- Prep Time: 15 min(s)
- Serves 6–8
This creamy mango pudding is so yummy that one is never enough! Prepare it ahead quickly and easily, pop it in the freezer for a couple of hours and you've got a sweet and sensational dessert everyone will love.
Ingredients1 ½ tbsp powdered gelatine
165 g (¾ cup) caster sugar
250 ml boiling water
1 litre mango ice cream, softened
75 ml evaporated milk
1 cup crushed ice
1 large mango, flesh diced
PreparationFreezing time: 2 hours
Stir the gelatine and sugar into the boiling water until thick and syrupy. Pour into a bowl. Stir in the ice cream, evaporated milk, crushed ice and diced mango. Ladle into serving bowls or glasses and refrigerate for about 2 hours until set.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
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