← Nouns Cooking · Chinese

Ingredients

• 450 g ripe mango flesh (about 2 large mangoes), plus extra diced mango to serve
• 100 ml cold water
• 2 tbsp Powdered gelatine
• 350 ml Evaporated milk, plus extra to serve
• 90 g Sugar

Method

1. Sprinkle the gelatine over the cold water in a small bowl and leave it to swell for 5 min.
2. Blend the mango into a completely smooth purée.
3. Warm the evaporated milk and sugar in a saucepan over medium-low heat, stirring, until the sugar dissolves and the milk is steaming. Do not let it boil.
4. Take the pan off the heat and stir in the soaked gelatine until it melts completely. Let it cool for a few minutes, then whisk in the mango purée.
5. Pour into 6 small glasses or moulds, cover and chill for at least 4 hours, until set.
6. Serve cold with diced mango and a spoonful of evaporated milk poured over the top.

Tips

• Gelatine is made from animal collagen. For a vegetarian version, use 2 tsp agar powder, simmered with the milk for 2 minutes; it sets firmer.
• Fragrant, fibre-free mangoes (Alphonso, Ataulfo, Kensington Pride) give the best colour and flavour.

Sources

Written in our own words after cross-checking these recipes:

Teak & Thyme The Woks of Life