This month is mango season. I don’t really go for mangoes but Mom came over my plc with over a dozen of ripe mangoes. And I have been eating a lot of mangoes these few days until I kena skin allergy. 😦
With two remaining mangoes, I decided to made them into mango pudding instead.
Recipe (adapted from Okashi’s Sweet Treats)
Fresh whole milk 250g
Castor sugar 50g
Egg yolks 2
Gelatin sheets 5g, soaked in iced water to soften
Mango puree 150g
Mango 150g, peeled and sliced
Whipped cream 60g
Make custard sauce.
Combine milk, half sugar in a saucepan and bring to boil. Beat egg yolks and remaining sugar until light emulsion is formed. Add half the hot milk mixture into the egg mixture and mix well. Add to contents in the saucepan and stir over low heat until mixture thickens. Add gelatine and mix through.
Strain mixture, add mango puree and diced mango. Cool mango cream by placing bowl in another tray filled with iced water.
Fold whipped cream into chilled mango cream. Pour into serving glasses at least 3hrs until set and well-chilled before serving. Garnish as desired.