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      RECIPE TITLE "Mango Pudding" Author: Dim Sum : The Art of Chinese Tea Lunch Copyright © 2002 by Ellen Blonder

    yields 8time--- difficulty easy

    This pretty, refreshing pudding is showing up in various forms on dessert carts of late. It might be garnished with whipped cream, and I've also seen it with a mysterious accompaniment of evaporated milk on the side. Some mango puddings contain tapioca, agar agar, or coconut milk. This creamy version is very simple; I like it topped with slices of fresh mango or other fruit. A variation using part coconut milk follows.


    • 1/2 cup water plus 1-3/4 boiling water
    • 2 tablespoons unflavored gelatin (2 envelopes)
    • 1-1/4 cups sugar
    • 2 mangoes
    • 1 cup half-and-half
    • Fruit for garnishes, such as kiwi, grapes, or tangerine segments


    1. Put the 1/2 cup water in a large bowl. Sprinkle the gelatin over the water and let it stand for 5 minutes, or until softened. Add the boiling water, and stir to dissolve the gelatin; then immediately stir in the sugar. Set aside.
    2. Peel the mangoes and cut the flesh off the pits. Reserve half of one mango for garnish and cut the remaining mango into chunks, then process it in a food processor to make a smooth purée. You should have about 2 cups of puréed mango. Stir the purée into the gelatin mixture, and then stir in the half-and-half.
    3. Divide the mixture among 8 individual bowls and refrigerate it for 3 hours, or until set. Top the pudding with sliced mango or other fruit.

    HOT!We recommend:

    Dim Sum : The Art of Chinese Tea Lunch Dim Sum : The Art of Chinese Tea Lunch
    In a book that will delight the hearts (and palates) of dim sum aficionados, the author presents 60 simple, reliable, and always authentic recipes for homemade steamed and fried dumplings, meat or shrimp balls, steamed buns, Chinese pastries, and other savory treats. Written in a clear, engaging style and illustrated by the author in full color, this volume takes readers step-by-step through each preparation, from crimping dumpling skins to folding banana leaves for steaming scallop-studded rice balls, to freezing a variety of delicacies for an impressive, almost effortless dim sum party or brunch. Drawing on the expertise of family cooks and well-known chefs both here and in Hong Kong, the author teaches techniques that can be easily mastered by the home cook and provides alternative versions of traditional fillings to satisfy today's health-conscious eaters.


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