Chinese Mango Pudding is a traditional Chinese recipe for a classic dessert of a set dessert of stewed mango in a sago and gelatine base with cream that's set in individual dishes. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Chinese Mango Pudding.
The sago called for in this recipe is a starch extracted from the spongy centre, or pith, of various tropical palm stems, especially that of Metroxylon sagu.
250ml (1 cup) warm water
2 tbsp sugar
1 large, ripe, mango (at least 280g [10 oz] in weight)
200ml (4/5 cup) whipping cream
1 tbsp powdered gelatine
Drain the sago and combine with 250ml warm water in a saucepan. Bring the mixture to a boil, reduce to a simmer and cook over low heat for 10 minutes, stirring frequently. When the mixture is thick, stir in the sugar until dissolved then take off the heat and set aside.
Peel the mango then slice the flesh from the stone. Chop the mango flesh, transfer to a food processor and pulse until you have a smooth purée. Stir in the whipping cream, followed by the dissolved gelatine.
Combine all the ingredients in a bowl then divide between 6 small bowls (Chinese tea cups are ideal). Set in the refrigerator and chill until set.
For a vegetarian version you can replace the gelatine with agar-agar. If you want a fully vegan version as well as substituting for the gelatine you can also replace the whipping cream by coconut cream.
The sago called for in this recipe is a starch extracted from the spongy centre, or pith, of various tropical palm stems, especially that of Metroxylon sagu.
Chinese Mango Pudding Recipe
Ingredients:
4 tbsp sago, soaked in water for at least 20 minutes250ml (1 cup) warm water
2 tbsp sugar
1 large, ripe, mango (at least 280g [10 oz] in weight)
200ml (4/5 cup) whipping cream
1 tbsp powdered gelatine
Method:
Dissolve the powdered gelatine in 250ml warm water and set aside.Drain the sago and combine with 250ml warm water in a saucepan. Bring the mixture to a boil, reduce to a simmer and cook over low heat for 10 minutes, stirring frequently. When the mixture is thick, stir in the sugar until dissolved then take off the heat and set aside.
Peel the mango then slice the flesh from the stone. Chop the mango flesh, transfer to a food processor and pulse until you have a smooth purée. Stir in the whipping cream, followed by the dissolved gelatine.
Combine all the ingredients in a bowl then divide between 6 small bowls (Chinese tea cups are ideal). Set in the refrigerator and chill until set.
china, dessert, fruit, sago, cream, mango
Dessert
China
Chinese Mango Pudding
https://fabulousfusionfood.blogspot.com/2019/04/chinese-mango-pudding-recipe.html
Chinese Mango Pudding. This is a traditional Chinese dessert of mango pulp blended with sago and cream and thickened and set with gelatine (or agar-agar).
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghqmYrrDfVXVhmr0aFsxvlaiNnKdl1uHb8Htpokkca6UOM2YcR4LEBs2ttFz5MTEWaDAtLOKaxWPU9vuB2BsVTnE6m0uC2om_NtbMjAzlkxzfwHb4Za8EIFf2H5I1zzqshDM-8WPrpFN4/s1600/chinese-mango-pudding.png
2019-04-11
Yield: 6
Chinese Mango Pudding
Chinese Mango Pudding. This is a traditional Chinese dessert of mango pulp blended with sago and cream and thickened and set with gelatine (or agar-agar).
prep time: 20 mins
cook time: 25 mins
total time: 45 mins
Ingredients:
- 4 tbsp sago, soaked in water for at least 20 minutes
- 250ml (1 cup) warm water
- 2 tbsp sugar (palm sugar for preference)
- 1 large, ripe, mango (at least 280g [10 oz] in weight)
- 200ml (4/5 cup) whipping cream
- 1 tbsp powdered gelatine (or agar-agar)
Method:
- Dissolve the powdered gelatine in 250ml warm water and set aside.
- Drain the sago and combine with 250ml warm water in a saucepan. Bring the mixture to a boil, reduce to a simmer and cook over low heat for 10 minutes, stirring frequently. When the mixture is thick, stir in the sugar until dissolved then take off the heat and set aside.
- Peel the mango then slice the flesh from the stone. Chop the mango flesh, transfer to a food processor and pulse until you have a smooth purée. Stir in the whipping cream, followed by the dissolved gelatine.
- Combine all the ingredients in a bowl then divide between 6 small bowls (Chinese tea cups are ideal). Set in the refrigerator and chill until set.
© Dyfed Lloyd Evans
For a vegetarian version you can replace the gelatine with agar-agar. If you want a fully vegan version as well as substituting for the gelatine you can also replace the whipping cream by coconut cream.
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