Hong Kong Style Mango Pudding

Note that the measurements below do not contain any typos as they are derived from the Chinese Tael and Catty weight system.

Ingredients:

300g mango, diced

150g mango puree

150g soya bean milk

150g fresh cream

300g ice cubes

Gelatine Syrup

450g water

26g gelatine powder

225g sugar

Method:

In a saucepan over a low heat dissolve all of the ingredients for the gelatine syrup, remove from heat and pour into a large bowl. Add the soya bean milk and fresh cream and mix well. Add the diced mango and the diced mango puree and combine. Lastly, add the ice cubes stirring until the ice cubes have melted. Pour into pudding moulds and chill to set.

You can buy really cool pudding moulds and dim sum equipment from the many kitchenware shops that line Shanghai Street. I normally visit Man Kee Chopping Board, G/F, 341-343 Shanghai Street, Yau Ma Tei, Kowloon, Hong Kong.
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