Mango Pudding with Soya Bean Milk and Blueberries

Mango Pudding had became on of my kids favorite dessert all of a sudden.

They used to ask for rainbow jellies and lollies when the weather turns hot during the month of February.

In Chinese calendar, February is the spring month where Chinese New Year is celebrated for a month.

So, instead of gulping down bottles and packets of sweet beverages, I thought that it would be wise to change their point of view to sweet dessert; Mango Pudding!

Pudding is a quick and easy cold dessert that you can homemade at home.

There are many types of fruity pudding you can make with fresh fruits, but I wanted to try my hands on Mango Pudding since my teenager brought home a bag of mangoes from work.

She said that the mango tree located outside the office had bear fruits and the pantry lady gave her some to bring home.

Besides making pickled mangoes, fried mango rice, the remainder mangoes were ideal for a Mango Pudding recipe.

The pudding was rich with pure fresh mango juice from the mango puree I had made.

Slice the mango flesh thickly but sometimes it is hard to slice of the flesh attached to the huge seed.

So, what I did was scrap off the flesh from the seed with the spoon.

You will be able to get some mashed mango flesh and juice from there.

It was super awesome when chilled in the fridge before serve with soya bean milk and a handful of fresh blueberries.

If you prefer, you could add in some crushed ice cubes into your Mango pudding serving or a scoop of Mango ice-cream.

Mango Pudding recipe

Ingredients:

4 fresh mangoes
55g castor sugar
150ml water
15g powdered gelatine
150ml original yogurt
A handful of fresh blueberries
200ml soya bean

Step by step instructions:

Use a vegetable peeler to peel the mango skin.
Slice the mango flesh and cut into smaller pieces.
Bring a pot of water ( 150ml) to boil.
Toss in the sugar, stir until all the sugar is diluted.
Put the mango flesh into a food processor.
Blend the mango into puree.
Mix the mango puree into the hot diluted sugar water, mix well.
Then, sieve the mango juice , discard the mango puree.
Measure 3 tbsp of cold water into a heatproof bowl.
Sprinkle gelatine into the water, stir well, leave it to sit still for a few minutes.
The gelatine will turn spongy.
Then, place the heatproof bowl over a pot of water, on the stove under low heat.
Allow the gelatine to dissolve.
Then, add the dissolve gelatin into the mango juice. Stir well.
Whisk in yogurt into the gelatin mango mixture.
Stir well until all ingredients are diluted well.
Pour the mango pudding mixture into a pudding bowl.
Allow to cool, put into the fridge to harden the mango pudding for 2 hours.
To serve, turn out the mango pudding into a shallow bowl.
Pour the soya bean over it and decorate with some fresh blueberries.