Keiko-Style Mango Pudding

Name: Keiko-Style Mango Pudding
Yield: Serves 7
Cuisine: Asian
Ingredients: Egg yolks 2; Fresh whole milk 250 g; Mango 150 g, peeled and diced; Whipped cream 80 g; Mango purée 150 g; Gelatin sheets 5 g, soaked in ice water to softened; Castor (superfine) sugar 50 g

Preparation info

Serves
7

Difficulty
Easy

Appears in

Okashi

By Keiko Ishida

Published 2010

About

Ingredients

Fresh whole milk 250 g
Castor (superfine) sugar 50 g
Egg yolks

Asia
Japan
Dessert

Method

Make a custard sauce. Combine milk and half the sugar in a saucepan and bring to a boil. Beat egg yolks and the remaining sugar until a light emulsion is formed. Add half the hot milk mixture to egg yolk mixture and mix well. Add to contents in saucepan and stir over low heat until mixture thickens. Add gelatin and mix through.
Strain mixture, then add mango purée