Hong Kong Mango Pudding with Evaporated Milk

What you need

• 100 ml (scant 1/2 cup) cold water
• 2 tbsp powdered gelatin
• 450 g (1 lb) ripe mango flesh, from about 2 large mangoes, plus extra cubes for serving
• 350 ml (1 1/2 cups) evaporated milk, plus extra for serving
• 100 g (1/2 cup) sugar

Method

Restated from the original video

1. 1

   Pour the cold water into a small bowl and sprinkle the gelatin evenly over the surface. Leave for 5 min to swell.

2. 2

   Blend the mango until completely smooth. If the mango is stringy, push the puree through a fine sieve.

3. 3

   Combine the puree, evaporated milk and sugar in a saucepan.

4. 4

   Add the softened gelatin and set the pan over medium-low heat.

5. 5

   Warm gently, stirring, until the gelatin and sugar have fully dissolved, 3-4 min. Do not let it boil, or it may not set.

6. 6

   Off the heat, leave it to cool for 10 min.

7. 7

   Pour into 6 small glasses or ramekins.

8. 8

   Cover and refrigerate until set, at least 4 hours.

9. 9

   Serve topped with mango cubes and a drizzle of evaporated milk.

Imported from teakandthyme.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.