Mango Pudding

I like to make mango pudding during weekends so that my girls will get to enjoy this special treats if they're behaving well. Chinese believe mango is a kind of "heaty" fruit though, but this is really tempting in a hot sunny day.


Ingredients:

Mango 1pc (Dice)
Mango Flavor jelly (1 box)
Gelatin 2 tbs
Mango Puree (2 Tbsp, I used Phoon Huat's unsweetened mango puree)
Fresh Milk (3/4 cup)
Water (225ml, I usually use a water mug to measure)
Egg Yolk (2 Pcs)
Sugar (Optional, also depending on the mango sweetness)


Method:

Dissolved Mango jelly and gelatin with 225ml hot water in a pot*, beat egg yolk in large mixing bowl. Pour the dissolved mango jelly into the egg yolk, whisk repeatedly to prevent egg yolk curdles (sift it if there’s egg white or egg yolk curdles). Add fresh milk and mango puree, lastly diced mango. Pour the finishing into a big plastic mould or a smaller jelly cups. Chill for 3 hours before serving. You may serve it with fresh cream.

*Try out your mango to see if it is sweet or sour, then add sugar at this point if the mango is sour or you prefer a sweeter pudding.