Dessert: China – Guangdong – 芒果布丁 ➤ Mángguǒ Bùdīng (Mango Pudding)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 4 hrs

Total 4 hrs 40 min

Ingredients

- 2 medium ripe mangoes, peeled and chopped (about 2 cups, 480 g mango puree)
- 1/4 cup (60 ml) cold water
- 4 1/2 tsp (14 g) unflavored powdered gelatin
- 1 cup (240 ml) evaporated milk
- 1/2 cup (120 ml) heavy cream
- 3 tbsp (45 g) granulated sugar
- 1 tbsp (15 ml) fresh lemon juice
- Pinch of salt
- 1/2 cup (80 g) diced mango for garnish
- Mint sprigs for garnish (optional)

Instructions

1. Puree the peeled and chopped mangoes in a blender until smooth; measure about 2 cups (480 g). Reserve 1/2 cup (80 g) diced mango for garnish.
2. Sprinkle the powdered gelatin evenly over 1/4 cup (60 ml) cold water in a small bowl and let it bloom for 5 minutes.
3. In a small saucepan, combine evaporated milk, heavy cream, and granulated sugar with a pinch of salt. Warm over medium heat, stirring until the sugar dissolves and the mixture is just steaming (do not boil).
4. Remove the milk mixture from heat and stir in the bloomed gelatin until completely dissolved.
5. Stir the mango puree and lemon juice into the warm milk-gelatin mixture until smooth. Taste and adjust sweetness if needed.
6. Let the mixture cool slightly (5–10 minutes), then pour evenly into four 6-oz (180 ml) ramekins or molds.
7. Refrigerate uncovered until fully set, about 3–4 hours (or overnight).
8. To unmold, briefly dip each mold in warm water for 5–10 seconds, invert onto a serving plate, and lift off the mold. Garnish with diced mango and a mint sprig before serving.