Chinese Style Mango Pudding (eggless)

Living in Australia, we always have mangoes for every Christmas.  My husband would buy a whole tray of mangoes and the Bowen (Kensington) mango is my favourite as it is sweet with no fibre in the flesh.  When I was about 9 or 10 years old while living in Hong Kong, I tried to open the seed of the mango thinking there would be something fantastic inside since the flesh of mango tasted so nice.  Of course, I found nothing interesting there but every summer we would enjoy at least a whole tray of mangoes.

When I went to Yum Cha in Sydney, the waitress was pushing the food trolly with mango pudding and mango crepes around the tables.  Mango is a really nice fruit to make into dessert.  I like this pudding recipe from Christine's Recipes as it is eggless and light.  After all the big feast we had from Christmas, this is a simple and nice dessert to have for the hot summer!  With the summer holiday having kids at home, why not get them to help making this yummy dessert? 

Chinese Style Mango Pudding (eggless)
(make 4)

1 packet of 85g mango flavour jelly crystal
90ml milk
40ml evaporated milk
110ml hot water
55ml cold water (boiled)
2 large mangoes

Method:

1. Dissolve the jelly crystal with the hot water, then add the cold water.  Stir in the milk and the evaporated milk.
2. Pour the jelly mixture into four glasses.  
3. Cut one of the mangoes into cubes and add into the jelly mixture.  Keep into the fridge for 2-3 hours or until the pudding is set.
4. Cut the remaining mango into cubes and add to the pudding before serving.

As this dessert is not very sweet, it is best to consume as it is.  I have tried to serve it with ice-cream, the sweetness of ice-cream covers the taste of mango which is not a recommended combination.