Based on the Vietnamese mango pudding of Kam Fook Restaurant in Sydney, as prepared in an episode of Food Safari, I made these cups of mango pudding without really knowing the exact proportions of the ingredients. I would find out 24 hours later that the recipe is available online. Everything worked out fine, nonetheless, with my younger daughter demanding that I make another batch.
What exactly is mango pudding? Bread is not an ingredient so don’t imagine anything similar to bread pudding. Vietnamese mango pudding is a cross between jelly and ice cream — a creamier panna cotta, if you can imagine it. And that’s because the ingredients include both gelatin and ice cream. The more traditional recipe uses coconut cream but I wasn’t sure how prolonged chilling would affect the texture so I stayed close to the Kam Fook version. Next time, I can experiment some more.
- 1 box (90 g.) of sweetened unflavored gelatin (you can use mango-flavored if you can find it)
200 ml. of milk (I used skim milk)
about 3 c. of mango ice cream, softened a bit for easier stirring
1 ripe mango, cut into cubes
Start by slicing the mango to remove the stone. Score the flesh to make cubes. Scoop out the mango cubes with a spoon (others use a drinking glass) and set aside.
Stir the gelatin into the milk. Set over medium heat and cook, stirring, until bubbly and the gelatin is completely dissolved.
Mix the gelatin with the ice cream.
Stir in the mango cubes.
Pour into cups. Chill in the freezer for about three hours. Serve chilled.
Do not keep in the freezer for more than three hours. Otherwise, ice crystals will form. Once firm, transfer to the coldest part of the fridge until serving time.
Cooking time (duration): 20 minutes excluding chilling time
Number of servings (yield): 4
Meal type: dessert / snack