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Mango Pudding 芒果布甸

There is nothing my daughter loves more when we go for dim sum than the Mango Pudding (aka 芒果布甸) that we ritualistically order for dessert. It is without doubt her favourite part of the meal. This year we decided to celebrate Chinese New Year with a meal at home and I couldn't let her down!

Mango Pudding 芒果布甸
Henceforth was born my attempts to recreate this traditional Chinese sweet from a healthy angle. Typically, it is made with plenty of sugar and evaporated milk so I have used coconut milk and a moderate amount of maple syrup (frankly the mango is sweet enough for my taste but this wasn't made with just me in mind!). Happy New Year Little One x

Mango Pudding 芒果布甸 
Gluten-free, Grain-free, Dairy-free, Refined Sugar-free, Nut-free

Serves 4

1 cup (250ml) coconut milk (from a carton), divided into two portions*
3/4 cup (185ml) coconut cream (the solid part from top of a can of coconut milk)**
2 cups (300g) fresh mango flesh
2 tbsp maple syrup
1 tbsp gelatin (I use Great Lakes red can)
pinch turmeric (optional)
extra mango and toasted coconut flakes to serve

* The coconut milk from a carton is the more liquid variety generally used for drinking, pouring etc
** Coconut cream/milk from a can is generally the creamier variety used for cooking, in curries etc

1. Lightly grease silicon moulds with coconut oil to allow puddings to be released more easily.
2. Take a few chunks of mango and finely dice before placing approx 6 small pieces in the bottom of each silicon mould.
3. Blend the remaining mango with turmeric and maple syrup until smooth. Leave in blender and set aside.
4. Gently heat coconut cream and half the coconut milk in a saucepan over low heat until simmering.
5. Meanwhile whisk gelatin into remaining 1/2 cup of (unheated) coconut milk in a measuirng jug.
6. When dissolved, pour hot coconut cream/milk into gelatin mix, whisking continuously to combine.
7. Pour gelatin and coconut mix into mango puree in blender and blend until well incorporated.
8. Pour into silicon moulds and refrigerate for 2-3 hours until set.
9. Turn out of moulds carefully and serve with extra mango pieces and toasted coconut flakes. Add a drizzle of coconut cream if preferred.