“Mango pudding has always been one of my favourite desserts at Asian restaurants so when I found this recipe, I was so excited to finally make them for myself. ![]() I tried this recipe today and not only did he love it but his friends wanted seconds….Thank you for this absolutely delicious and easy recipe it is fast becoming our favorite dessert!” – Kelly “My 14 year old son absolutely loved ordering mango pudding every time we went for Chinese food. Mango pudding will last up to 3-5 days in the fridge which makes it a great make-ahead dessert.This recipe can easily be doubled or tripled depending on how many servings you would like to make.You have the option of using coconut milk, evaporated milk, half and half (10% M.F.) or table cream (18% M.F.) to suit your taste.You can use fresh mangoes, frozen mangoes or even canned mango pulp to make this recipe.Just five simple ingredients, mix, and chill. It is as easy as can be and there is no baking involved.So, I thought it would be a perfect time to share one of my favorite Chinese desserts commonly served at dim sum restaurants. Mangoes are starting to come into season. It only takes 10 minutes and 5 ingredients to make. The simplicity of this dessert makes it great for company. This rich and silky mango pudding is bursting with luscious mango flavor.
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