Mango Pudding (Mango Mousse with Sweetened Condensed Milk Chantilly)

Here is the question: "Chocolate based or fruit based dessert?".

For me, it is always the latter. Best still if it is made out of mango. I blame it to my upbringing. Growing up in a tropical country, I was surrounded by an abundance of sweet, juicy fresh fruits all year round. My mum always brought out a fruit platter instead of a dessert after a meal. Papaya, star fruit, cloud apple (jambu air), mangosteen, mango and custard apple are some of my favourites. Among all the Asian fruit based desserts, mango pudding has to be my favourite. A dessert that is on my must order list during yum cha.

I am giving this popular dessert a modern take. The gelatine set mango pudding has been replaced with a light as air mango mousse using Italian meringue, pure mango puree and evaporated milk. I then topped it up with a sweetened condensed milk chantilly to give it a perfect finishing touch. Dig in!

Mango Pudding (Mango Mousse with Sweetened Condensed Milk Chantilly) Recipe Serves 4

Ingredients

150 g evaporated milk, chilled
Condensed milk chantilly (recipe follows)

Mango puree:
500 g mango flesh from 4 mangoes, diced
80 ml water

Italian meringue:
55 ml water
110 g sugar
2 egg whites

Sweetened condensed milk chantilly:
250 ml thickened cream
2 tbsp sweetened condensed milk

Method

1. To make mango puree: Boil the diced mango and water with high heat for 10 minutes until the mixture thickened and ressemble jam like texture.



2. Use a blender to purée it until smooth. Push it through a fine sieve to get rid of the fibre. Set aside to cool.



3. To make Italian meringue: Add water and sugar in a saucepan, gently heat and stir until sugar is dissolved. Turn up the heat and continue boiling until it reaches hard ball stage (128C).
4. Beat egg white with an electric mixer until foamy. Set the electric mixer on slow setting, pour in the boiling sugar syrup in a slow and steady stream. Continue the beating until the mixture reaches room temperature. It will look shiny and smooth.
5. To make sweetened condensed milk chantilly: Beat cream and condensed milk together with an electric mixer until soft peaks form.
6. To make mango mousse: Whip the chilled evaporated milk until foamy. Mix 100 g of Italian meringue with mango puree. Fold in whipped evaporated milk.
7. Divide the mousse in 4 dessert glasses. Chill in the fridge until set.
8. Serve with sweetened condensed milk chantilly.