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Photo of Mango Coconut Pudding Chinese style by Bulbul Majumder at BetterButter
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Mango Coconut Pudding Chinese style

Jul-12-2018
Bulbul Majumder
360 minutes
Prep Time
10 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Mango Coconut Pudding Chinese style RECIPE

Mango Coconut Pudding Chinese style is jelly like. There are various versions of it . I like the sandwiched mango layer in coconut milk and above all it tastes great.

Recipe Tags

  • Egg-free
  • Medium
  • Everyday
  • Chinese
  • Whisking
  • Boiling
  • Freezing
  • Chilling
  • Dessert
  • Egg Free

Ingredients Serving: 4

  1. Mango 1
  2. Coconut milk 400 ml
  3. Whole Milk 250 ml
  4. Water 250 ml
  5. Sugar 125 grams
  6. Gelatin 35 grams

Instructions

  1. Pour the water (Room temparature) in a bowl and sprinkle the gelatin onto the water. Let the gelatin sit and bloom.
  2. Mix the whole milk, Coconut milk,sugar into a vessel and turn the heat on.Stirring it with a whisk gently in continuous manner.
  3. When the milk about to start boiling switch off the oven and pour it onto the gelatin and stir it gently for a minute or two until the gelatin gets mixed completely.
  4. Take a 5" X 8" plastic box with cover. It gets easier to unmounted the jelly from plastic box.
  5. Now start arranging the mango slice in a particular manner. The mango slice should be as thin as possible and should go at the corner of the plastic box .
  6. There should not be any gap between mango slice and box otherwise the milk mixture can go on top of mango then the top mango layer will not show properly.
  7. Check the milk gelatin mixture temperature for 20 degree centigrade or not.
  8. If the temperature is 20 degree Celsius pour 200 ml of the milk mixture onto the mango in the plastic box, cover and put it into the freezer for 10 minutes.
  9. After 10 minutes take the box out and arrange the mango slices again and pour another 200 ml of milk mixture.
  10. All the mango slices should be covered almost by now and put this in the freezer for another 10 minutes.
  11. After 10 minutes repeat the process (pouring of milk mixture without the mango) for more 2 times or the mixture finishes and save it in refrigerator for 5 hours at least for better result.
  12. After 5 hours it should look like this from bottom.
  13. To unmount, dip the base into very hot water for 3 seconds. check whether the sides of the jelly has come off and gently pry it to separate. do not force it. If it still sticks just dip the base into the hot water again.

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Maithili Iyer
Jul-13-2018
Maithili Iyer   Jul-13-2018

Thanks for sharing this recipe.

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