Nothing beats the smell of fresh, nectar-sweet mangoes. This classic Chinese sweet is the perfect post-dim sum accompaniment and a real taste of Hong Kong
1 sachet of powdered gelatine
500ml milk or cream
A can of condensed milk
Fresh mango (pulped) or 850g mango pulp
Strawberries and blueberries to finish (optional)
In a warm pan, gently simmer the milk before whisking in the gelatine. Once fully dissolved, take off the heat and allow to cool a little. Add in the mango pulp, continually stirring as you do.
When well incorporated, pour the mix into your serving bowls and pop in the fridge until set.
Once set, pour over the condensed milk, just enough to cover the surface, and add a few berries to decorate if you wish. I had a little pureed mango left over so drizzled over to finish.
These will keep well in the fridge for a few days, that’s if they don’t disappear before then!
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