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Prep Time: 30 Minutes Cook Time: 510 Minutes |
Ready In: 540 Minutes Servings: 8 |
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Although this dessert is not traditional (Nonya sweets typically call for unusual ingredients that are not readily available in the U.S.), you'd likely find a version of it at a contemporary Malaysian restaurant. It's extremely important to use very ripe mangoes it's their fresh flavor that makes these puddings so delicious. Ingredients:
2 1/4 to 2 3/4 lb very ripe mangoes (4 or 5) |
1 (1/4-oz) envelope unflavored gelatin |
1 1/4 cups water |
1/2 cup sugar |
3/4 cup canned evaporated milk |
garnish: 1 mango, peeled, pitted, and diced |
Directions:
1. Peel and pit mangoes, then purée in a food processor until smooth (you should have 2 1/3 cups purée). Force through a medium-mesh sieve into a bowl to remove any fibers, scraping bottom of sieve with a rubber spatula (discard fibers).
2. Sprinkle gelatin over 1/4 cup water in a small bowl and let stand 1 minute to soften. Heat sugar and remaining cup water in a small saucepan over moderately high heat, stirring, until sugar is dissolved, then add gelatin mixture and stir until dissolved. Add puréed mango and heat, stirring, just until mixture reaches a bare simmer. Remove from heat, then stir in evaporated milk until combined well. Cool to room temperature, stirring occasionally, about 30 minutes.
3. Divide among 8 (1/2-cup) goblets and chill, covered, at least 8 hours and up to 24 (for flavors to develop; puddings will be softly set).
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