Chilled mango pudding
Posted on 03-25-10 · Cakes, tarts, puddings & pies, Sweets & desserts Tags: fruits, gelatin, nuts, pudding
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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.
Makes four cups.
Ingredients:
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.
Note: 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.
P.S. If you like gelatin desserts, check out my peach jello recipe in Food Talk.
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I remember having that as a child. I would never think of using milk too. Thanks
I’m sure that coconut milk would make it tastier. I’ll try it next time MINUS the freezing.
You know what— this presents a lot of possibilities! Like pwedeng ang base is the unflavored gelatine and milk…then the variations would be on what ice cream flavor and fruit that you’d like to use, right? Or we can also try the basic vanilla ice cream to go with a lot of different fruits na compatible. I’ll try this and tell you about it later. Thanks again, Connie!
Great recipe!
Correction though; Kam Fook (and mango pudding) is Chinese, not Vietnamese.
Hi, this looked easy and delicious to make but when I tried it, the gelatine mixture immediately hardenned once I mixed it into the ice cream. I didn’t even have enough time to mix the mangoes in and it tasted hard afterwards.. not soft or creamy at all. I wonder if it makes a difference that I used soy milk? (I’m lactose-intolerant) Or if I should have completely softened the ice cream into a liquid state first? Would love to hear from you about this. Thanks!
The ice cream shouldn’t be frozen. Not totally liquid but you have to stir really fast.
I don’t know about soy milk because I’ve never used it.