Mango Pudding

After years of hunting, testing, and tasting...I finally have it!!!

I always wanted to make mango pudding similar to the ones at dim sum/dessert shops. I've tried mango jello + evaporated milk, mango pudding instant powder, various recipes which called for coconut milk, mango ice cream, etc...but none of them worked out to the taste and texture I want. This time, I got it! The secret is Indian Kesar, aka mango puree!!

Ingredients:
1 can of sweeten mango puree (about 3.5 cups)
2 ripe mangoes (one to dice, one to puree for garnish)
1 can of evaporated milk
2 cups water
3 envelopes of gelatin (about 3 tbsp; plus one extra tbsp if you want it firmer)
3 to 4 tbsp of sugar (optional for extra sweetness)
Pinch of salt (finger pinch)

Serving size: 7 to 8 cups

1. Pour one cup of water in a pot and put in the gelatin. Mix until dissolved and add in the other cup of water. Then heat the mixture over medium heat until a simmer boil.
2. Add in mango puree, salt, and sugar and cook to a simmer boil again.
3. Next, pour in the evaporated milk and stir until well incorporated. Remove from heat and allow the mixture to cool to warm temperature.
4. Dice one mango and mix it to the pudding.
5. Pour the pudding into molds and refrigerate for minimum of 3 hours to set.
6. Garnish with mango puree and serve. Best to consumed within 2 days.

Mango Puree
1. Dice and puree the second mango. Use a spoon to scrap out the extra flesh from the seed.
2. Thin out the puree with 3 to 4 tbsp of water (I used room temperature boiled water)
3. Refrigerate before serving.