Rule number one of yum cha: always save room for mango pudding.
After stuffing myself silly on siu mai, har gow and xiao long bao (if i'm lucky) at one of Melbourne's yum cha restaurants (Shark Fin & Red Emperor being my favorites to date), light, creamy, yet not rich, mango pudding is the best way to end the meal. But what if you didn't gorge yourself with yum cha? What if you wanna take it up a notch!
Ingredients (makes 8)
- The flesh of 3 large mangos (plus some mango for garnish)
- Pulp and seeds of 4 passionfruit
- 250ml double cream
- 100ml evaporated milk.
- 1/2 tsp vanilla essence
- 3/4 cup sugar
- 1 tbsp gelatine
- 8 ice cubes
- 1 cup hot water
- Mint leaves, for garnish
Combine the hot water, gelatine and sugar until the mixture is combined and there are no grains in the liquid.
Place the mangos, double cream, vanilla essence and ice cubes in the food processor and turn on.
As the mixture is processing, slowly add the gelatine/sugar mixture bit by bit.
Once all of the mixture is poured in, turn off the processor.
Pour the mango mixture into 8 woulds (Ramekins or coffee cups would also work).
Refrigerate for 3 hours minumum.
When ready to serve, place the mould into a dish of hot warm for 30 seconds to loosen the sides of the pudding.
Turn onto a plate.
Garnish with mango slices, mint, passionfruit pulp and some of the evaporated milk.