Make this refreshing, tropical dessert to celebrate steamy summer evenings.
- 700 g mango puree
- 2 tbsp caster sugar, or to taste
- 10 g gelatine leaves, soaked in cold water for 10 minutes, drained and squeezed out
- 150 ml evaporated milk
- 60 ml (¼ cup) evaporated milk
- 1 mango, finely diced
- 30 g (½ cup) toasted coconut flakes
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.
Chilling time: overnight
You will need to begin this recipe 1 day ahead.
1. Place half the mango puree in a small saucepan over low heat. Add the sugar and softened gelatine leaves and stir just until the sugar and gelatine has dissolved.
2. Transfer to a bowl and stir in the evaporated milk and remaining mango puree. Divide the mixture among four small pudding moulds. Cover and refrigerate overnight or until set.
3. To serve, use a small, sharp knife to loosen the puddings from the moulds, dipping the bases briefly in hot water if necessary, then turn out onto a serving plate.
4. Top the puddings with a drizzle of evaporated milk, a little diced mango and a sprinkle of toasted coconut flakes.
Diana Chan is exploring the many dishes of Asia within Australia in the brand-new series, Asia Unplated with Diana Chan.