Mango Pudding, Manila Mango, Evaporated Milk
Hot summer sun. Open kitchen window. Sweet, juicy mango. Chilled Mango Pudding.
This dessert really is quick and easy to make, as the front of the box states, and takes only four steps. One box produces four small (rice) bowls or ramekins of creamy pudding. It does taste artificially of mango, but I don’t think it’s an unpleasant flavor. (You may have seen or had this mango pudding at dim sum and Chinese bakeries before, places where it’s usually an offering.)
As good as the mango pudding was, I almost forgot about it after I tasted this Manila Mango (a.k.a. Ataulfo Mango) from Mexico. Oh my God was it delicious—so sweet, so juicy, and lip smacking good. Before eating this mango type, I like to wait until the skin turns an all-over yellow and is slightly soft to the touch (and before it turns wrinkly).
The mango pudding can be served with a bit of chilled evaporated milk poured over the top. This isn’t a strange concoction of mine—it’s an actual serving suggestion from the box (besides the fresh mango). The dessert tastes fine without it, though.
YUM
I love ordering this at dim sum! But sometimes I don’t have room for it, there’s just too many savory foods and desserts available! I don’t remember having it with the milk.
Juju:
Christine: Yeah, the dim sum selections can be overwhelming, not that I’m really complaining. Since I can make this easily on my own, I tend to order other desserts (like egg tarts, pineapple buns, or sesame balls). But if I do order mango pudding, I usually have to ask for the evaporated milk.
I will defintely try this with the evaporated milk!
Dandy: I forgot to mention that the evaporated milk tastes best with the pudding if it’s chilled beforehand.