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Mango Pudding

Copyright © 2013 – keikos-cake.com. All rights are reserved.

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Mango Pudding

You find the video of making the Mango Pudding here: http://keikos-cake.com/recipes/mango-pudding

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Ingredients for 6 dessert glasses

Mango Pudding

Mango puree 450 g (15.9 oz.)

Lemon juice 30 g (1.1 oz.)

Sugar 70 g (2.5 oz.)

Gelatine (4.2 leafs) 7 g (0.25 oz.)

Heavy cream 170 g (6.0 oz.)

Milk 70 g (2.5 oz.)

Tapioca

Tapioca 30 g (1.1 oz.)

Water 500 g (17.6 oz.)

Coconuts sauce

Coconuts milk 50 g (1.8 oz.)

Sugar 1 tablespoon

If you use gelatine

powder instead of leaves,

dissolve the powder in a

little cold water. Use five

parts of water for one part

of gelatine.

Tapioca is the starch from

the cassava root. It comes

in different forms (flour,

pearls).

For this dessert, you need

small tapioca pearls.

I’m using 200 ml glasses

for this dessert. When

using smaller or larger

dessert glasses, increase

or decrease the amounts

accordingly.

Soak the gelatine in cold(!) water.

Put the mango puree on heat and simmer for a

short moment.

Then take away from the heat and mix in the

lemon juice.

Add the sugar and mix until it completely

dissolved.

Squeeze the gelatine and mix it into the mango

puree.

Strain the puree through a sieve to remove any

remaining lumps of gelatine.

Mix in the heavy cream and the milk.

Fill the dessert glasses with the mango cream.

I measure the weight with a scale to make sure

that each portion is exactly the same.

Put the glasses in the fridge until the cream

firms. This takes several hours. (overnight)

Shortly before serving the dessert, bring the

water to a boil and add the tapioca.

Cook until the tapioca turns transparent like

jelly. This takes some time.

Take the saucepan away from the heat and

add cold water. Then strain it through a sieve…

Mix the sugar and coconuts milk.

Now place one teaspoon of tapioca on each

mango dessert.

Add one to two tablespoons of coconuts milk.

Decorate with chopped pistachio or a mint leaf.

Copyright © 2013 – keikos-cake.com – All Rights Reserved