I have been seeing mangoes everywhere I go. I smell them even before I see them. It's true! The first thing that greeted me at the supermarket yesterday was the sweet, fragrant smell of mangoes :) I wanted to check them out but couldn't, because I was in a grab-and-go situation. It was just as well though, because that very night, we had visitors from out-of-town who came bearing gifts. Among them, 3 beautiful, luscious mangoes! Oh, what luck ;) I could literally see my daughter's eyes light up in anticipation of what is to come - mango pudding!
My girl loves mango pudding - the wobbly type served at Chinese restaurants. She will always order a serving (sometimes two!) for dessert. In fact, it would be the highlight of her meal. She would gobble down her food and then proclaim, "I'm done! I want my mango pudding now."
I know that the wobbly nature of restaurant-style mango pudding comes from using gelatine, which is either bovine or swine-derived. However, as there are people in my home who either: (a) don't take beef, (b) don't take pork or (c) don't take either, I have to find an alternative. Yes, I have multiple dietary restrictions to contend with on a daily basis!
Some time ago, I chanced upon this brand of instant mango pudding called HollyFarms. The ingredients are gelatine-free, so it is suitable for use as my base. I experimented by adding evaporated milk and mango puree. Although the pudding lacked the gelatinous wobble of the real McCoy, it was still a pretty close substitute.
As they say, the proof of the pudding is in the eating, and since we never have extras left, I can only deduce that everyone loves this!
Put aside some mango cubes for garnishing
- 1 box HollyFarms Instant Mango Pudding
- 2 big, very ripe mangoes
- 2 tbsp evaporated milk
- 200ml hot water
* If you have a sweet tooth, feel free to load up on sugar. For me, the mixture is already mighty sweet.
1. Peel the mangoes. Make sure you don't cut the mango too close to the seed because the flesh tends to be more fibrous there. You don't want fibres in every mouthful of mango pudding! Keep aside some mango cubes for garnishing.
2. In a blender, puree the mangoes very briefly until you get a lumpy pulp. This gives the pudding some texture.
3. In a saucepan, dissolve the sachet of instant pudding in 200ml hot water. Keep stirring over a small flame until everything is dissolved. Add 2 tbsp evaporated milk and continue stirring. When the solution reaches a gentle boil, turn off the fire.
4. Add in the pureed mangoes, juice and all, into the hot mixture. Stir to combine.
5. Pour into pudding moulds or glasses. Make sure you get rid of any bubbles on the surface to ensure a polished finish. Be quick before the pudding begins to set.
6. Refrigerate for at least 1 hour.
7. Garnish with mango cubes and drizzle with evaporated milk before serving. Serve in classy wine glasses for a sweet end to a meal.