Every single Cantonese restaurant in the world has mango pudding on the menu. If white people order deep-fried ice cream, then Asians order mango pudding. For Mr Wong, I wanted to give this classic more texture and put my own stamp on it. I added tapioca, those mouth-popping balls that you eat with frozen yoghurt, fresh pomelo and mango, as well as passionfruit granita to accentuate the tropical fruit vibe.
Combine both the ingredients in a bowl with 300 ml (
In a large bowl, combine the mango purée, sugar syrup and evaporated milk and whisk well. In a separate bowl, soak the gelatine leaves in cold water for about 5 minutes until soft. Remove the leaves from the water and gently squeeze out the excess. Set aside.
Add 150 ml (
Fill a large saucepan with water and bring to the boil. Add the tapioca pearls and cook them on a rolling boil for 5–8 minutes, or until they have become soft and transparent. Drain and refresh the pearls in cold water. Put in a bowl and set aside. Just before you’re ready to serve, add the evaporated milk, stirring well to combine.
Unmould the puddings onto serving plates. Spoon about
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