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Mango Pudding
Dim Sum Dessert

from "Dim Sum" by Ellen Leong Blonder


  • 1/2 cup water plus 1 + 3/4 cups boiling water
  • 2 tablespoons unflavored gelatin (2 envelopes)
  • 1 1/4 cups sugar
  • 2 mangoes
  • 1 cup half-and-half
  • Fruit for garnish, 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.

  2. Add the boiling water, and stir to dissolve the gelatin; then immediately stir in the sugar. Set aside.
  3. 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 puree. You should have about 2 cups pureed mango.

  4. Stir the puree into the gelatin mixture, and then stir in the half-and-half. Divide the mixture among 8 individual bowls and refrigerate it for 3 hour, or until set. Top the pudding with sliced mango or other fruit. Serve with evaporated milk or half-and-half.

This recipe is from "Dim Sum: The Art of Chinese Tea Lunch" by Ellen Leong Blonder. She provides 60 recipes, from siu mai to egg custard tarts, all illustrated by her own lovely watercolors. Every recipe I have tried turned out successful.

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