Mango Pudding

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Ingredients
2 large or 3 small ripe mangoes (250g for puree and 300g for cubes)
9g gelatin powder (equals to 3 tsp or 1 tbsp)
50-60g sugar (depending on the sweetness of the mangoes)
100ml + 40ml water
80ml whipping cream 
 
Method
In a small glass bowl, sprinkle gelatin powder over 40ml water.
Let the gelatin absorb the liquid and bloom (meaning each granule enlarge).
Set aside. 
 
Cut mangoes.
Place a mango on your palm or stand the mango on your cutting board with stem end down and hold.
Slice the mango lengthwise as close to the seed as possible and continue for all the sides.
You should have 2 mango pulps (cheeks) and the middle section that includes the seed.
Take a sharp knife to make crisscross cuts (1cm apart) in each pulp to form a checkerboard pattern.
Be careful not to cut through the skin.
Turn the scored mango pulp inside out by pushing the skin up from underneath.
Use the knife to slice the mango flesh away from the skin in several shallow layers to obtain the mango cubes (about 1cm thickness).
Use a spoon to scoop out the remaining flesh.
 
Blend 250g mango flesh into puree.Use a medium saucepan, add in 100ml water and sugar.

With low heat, bring it to a boil to dissolve the sugar.
Off the heat and add in the soaked gelatin into the pan to combine with the sugar mixture 
 
Add in mango puree and mix well.
 
Add in mango cubes and mix well.
 
Add in fresh cream and mix well.With a large spoon/ladle, pour the pudding mixture into moulds or ramekins.

Place the moulds or ramekins onto a tray.
Cover with cling wrap and chill in the fridge for at least 2 hours or overnight for the puddings to completely set.
 
Serve cold or garnish with some fresh fruits. Bon appetit!!
 
Makes 5.
 
Will SHE make it again?
YES

Mango Yoghurt Cake (Baked in Rice Cooker)

 
Recipe from petitchef
 
Ingredients
130g of mango yogurt (I used ski)
60 g of Caster sugar
2 eggs at room temperature
25g of sunflower oil
100g of self-raising flour
1/2 tsp of baking powder
 
Method
Beat the eggs and Caster sugar under high speed until fluffy. (I beat it for about 15 minutes)
Pour in the yogurt and mix well.
Gently fold in the sifted flour and baking powder with a plastic spatula.
Lastly, add the sunflower oil and mix well with spatula.
Using spatula, transfer the batter into the inner pot of the rice cooker.
Give the pot a few good shake to remove the air trapped in the batter. 
Bake the cake using the “quick cook” function.
When it’s done, let it cool.
Turn the pot upside down and place the cake bottom-up on a big plate.
 
 
Makes 8 slices
 
Will SHE make it again?
YES