The dessert for the Chinese theme dishes in the South Arm Cooking Club for Seniors is Easy Mango Pudding with Coconut Milk. Mango pudding is a very popular dessert item in dim sum restaurants.
- 2 medium to large ripe mangoes, or 6 ounces frozen mango chunks
- 1 packet unflavoured gelatin
- 1/2 cup hot water
- 1/3 cup white sugar
- 1 cup light coconut milk
Source: adapted from Darlene Schmidt
Prep time: 20 minutes; Chill time: 2 hours; Serve 4 to 6
Paul and June prepared this Easy Mango Pudding with Coconut Milk
For this Chinese New Year lunch, Stella also prepared a Chinese Tangrams game for the seniors to exercise their brains. It’s a fun way to end a meal.
|Measure the water into a microwave-safe container and heat until steaming, about 1.5 to 2 minutes. While stirring the water with a whisk or fork, sprinkle the gelatin over the surface of the water and stir briskly in order not to have any lumps. Add the sugar to the gelatin mixture and stir to dissolve.
|Place the frozen mango chunks in a food processor or blender and blitz to crate a smooth mango puree. Add gelatin mixture to the mango in the food processor/blender. Also add the coconut milk. Blitz briefly until ingredients are combined.
|Pour into dessert bowls or cups and place in the refrigerator for at least 2 hours.
Serve with fresh fruit.
Paul and June, thank you for making this delicious dessert.