I really love mango pudding and ask others to make the genuine item for me, especially when summer comes. Who likes them as much as I do?
im first to post yes i love mango pudding i always have them when i go to resturant, they;re taste so delicious
I love mango pudding as desert. I forgot the name of it, but I also like that mango roll filled with cream and mango.
i love, but i've had some bad mango pudding, when people but it all the filler crap maybe that's the experiance those non pudding lovers have had
i like mango pudding but sometimes its too creamy... but i love my aunty's mango pudding she makes it sooooo nice and fresh when i go to see her in HK in the summer
Big M: Mango Pancake Theres so many dessert places in Toronto for this..Its the best with a crepe and cream...Good luck with your cravings..
Yum. Don't really like the Mango Custard version. Ah.. but the one up on the picture.. Yum Yum. It's got pomelo, sago with it. Simply delicious
Okay here is a recipe Mango Sago Dessert (adapted from Zu's Kitchen) Ingredients 600gm mango (abt 2 honey mangoes) 400ml mango juice (Peelfresh or any other similar brands) 125ml evaporated milk 80g sago pearls (original uses 300gm pomelo, split into small pieces) 250ml water 2~3 tbsp sugar 1 tbsp cornflour/tapioca starch 1 tbsp water extra 100ml water Directions 1. Boil 250ml water and sugar till sugar dissolves. 2. Mix cornflour/tapioca starch with 1 tbsp water and pour into the syrup and stir over low heat until mixture is smooth. 3. Take syrup and cornflour mixture off the heat and leave it to cool. 4. Cut the sides of the mango and cube them. 5. Scrap the remaining mango and put in a bowl, add 100ml of water to blend, put aside. 6. Add blended mango, cubed mango, mango juice and evaporated milk into the syrup solution (from 1) then stir. 7. Add sago pearls and stir, if too thick, add abit of cooled boiled water or more mango juice. 8. Chill before serving. Preparation of sago pearls 1. Soak sago pearls in water till they turned abit translucent (About an hour) 2. Boil the pearls with water till it turns totally translucent. 3. Pour the cooked pearls into a sieve and wash it with tap water remove the starch and now it's ready to be used (PS: I had some difficulty cooking sago the 1st time, and I found a better way of cooking sago pearls, from Eupho Cafe and English Patis. 1. Boil about 3 cups of water in a saucepan. Add in sago pearls and bring to boil. 2. Once it boils, cover saucepan and turn off heat. Leave for 20 minutes. 3. Remove the lid, stir the mixture, turn on the heat and bring it to boil again. 4. Once it boils the second time, cover again, turn off the heat and leave covered for 10 minutes. The sago should be cooked by now. 5. Drain the sago from the hot water and rinse. Soak in cold water (to stop it cooking further). When completely cool drain again and set aside. PPS. Try not to use White Sugar. Go for Rock sugar.
Hello BB, I have no idea where you are located... But over here in Malaysia and Singapore its pretty common. Alas, if you are in HK there is this place that serve excellent dessert. The famous Hui Lau San. Their website is here. http://www.hkhls.com/ There have their own version of the mango dessert. Which is not shabby at all The Hong Kong Version looks something like this. Enjoy !
Heres a bonus for all. Mango Mochi !!! This is absolutely fabulous. I have included the recipe Ingredients:(30+ pieces) 300g glutinous rice flour 60g rice flour 1 tbsp santan powder 1.5 tbsp corn oil 200ml hot water + 45g sugar 160ml evaporated milk (1 small can) 240ml mangojuice 2 drops of mango essence- if you like (I did not use this) 2 ripe mangoes (diced into cubes) dessicated coconut for coating 1. Sieve glutinous rice flour, rice flour and satan powder into a big mixing bowl. Add in the oil. 2. Dissolve sugar in 200ml hot water. Add in the evaporated milk. Pour this into the flour mixture and mix till smooth and well blended. Stir in the mango nectar. Strain if mixture is lumpy. 3. Pour batter into a greased tray/bowl and steam on high heat for 30 minutes. 4. Remove from steamer and stir the cooked dough with a plastic knife till smooth. Leave aside to cool. 5. Wear a pair of plastic gloves and greased with some corn oil. Take a 30g piece of cooked dough and flatten it into a round disc. Wrap in as much mango cubes as desired. Seal the edges tightly and shape them into round balls. Coat the mochi with dessicated coconut. 6. Serve chilled. Its going to be a blast. This is really unique and its becoming popular recently.
*DROOLS mango pudding is best in the summer served with condensed milk nobody has the recipe for good mango pudding? :O
