Mango Pudding with Coconut Milk

I have tried to make some Mango Pudding with Coconut Milk using Konnyaku Jelly Powder (no gelatin). However, I failed miserably. I produced a taste and texture that I did not want. I want the mango pudding to be soft, smooth and melt in the mouth; the aroma of freshly sliced ripe mango would burst into nose and mouth. Mango pudding is my all-time favorite dessert. It looks simple but really very hard to make. I have already failed a few times looking for a recipe that taste like mango pudding I have had at Mango Tango Bangkok. I am writing this down because I want to learn from my mistakes and I do not want to make the same mistake again.

Ingredients:

3 mangoes (approximately 400g of flesh)
300ml water
250ml coconut milk
50ml milk
10g Konnyaku Powder
80g sugar

Things to remember:

Coconut milk does not bring out and enhances the taste of the mango. Unlike Longan Coconut Milk Pudding, Coconut strong smell overtakes the sweet aroma of mango. Mixing coconut milk and mango puree is not a good idea. Besides of the taste, the mixture looks unappetizing. Do not cook freshly squeezed coconut milk because it will become more rich and creamy.

I cooked Konnyaku Jelly Powder wrongly. I did not mix it with sugar prior cooking. I used too little water to cook it (only 300ml). I poured the jelly powder too fast in boiling water and it did not melt probably. Pieces of solid transparent jelly formed in cooking and no matter how I cooked and pressed, it could not be dissolved.

How to cook Konnyaku Jelly Powder

I used Jim Willie Konnyaku Jelly Powder. I bought it at AEON Big. $2.90 (RM) net weight 10grams per pack. Ingredients: Carrageenan, Vegetable Gum, Konnyaku Powder, Contains Permitted food conditioners.

  • Mix. Mix Konnyaku Jelly Powder and 250g of fine sugar together and stir well.
  • Boil. Boil 950ml of water and then gradually pour the mixture in boiling water and stir well until mixture is dissolved (approximately 8 minutes). Optional: Add in coloring or flavoring of your choice.
  • Pour. Put cut pieces of fruits into moulds and pour the Konnyaku solution into the moulds.
  • Chill. Put moulded jelly solution in the refrigerator for 1 hour and serve chilled.

Suggested use:

For children or elderly people, please cut the jelly into small bite-size pieces before eating.

Manufactured by:
Jim-Willie Trading Co. Pte. Ltd
705 Sims Drive #04-14/18
Shun Li Industrial Complex
Singapore 387384
email: jimwillie@pacific.net.sg

Imported/distributed by:

Malaysia
DKSH Malaysia Sdn Bhd
74 Jalan University, Petaling Jaya

Singapore
DKSH Singapore Pte. Ltd.
24 Penjuru Road #03-02
Singapore 609128

Vietnam
Thu Hien IMP-EXP Investment Co. Ltd
218 Nguyen Chi Thang Str, Ward 3, Dist 10, HCMC, Vietnam
Tel: +84838551484/+84838323533
Fax: +84838323522
email: thuhienco@viettel.vn/hiengeiexim@yahoo.com
website: www.thuhienco.com

Mango Pudding With Coconut Milk Ingredients

Mango Puree

Mango Pudding With Coconut Milk

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