Celebrity chef Ching-He Huang cooks up a fruity treat for dessert.
450g fresh, peeled mango
200ml evaporated milk
100g caster sugar
200ml hot water
22g gelatine (two sachets)
Juice and zest of 1 lime
Few sprigs of mint leaves
A dozen fresh strawberries
Icing sugar (to decorate)
1. Purée the mango in a blender. Transfer to a bowl. Pour the evaporated milk into the purée, add the sugar and mix well.
2. In a measuring jug, measure 200ml of hot water and add 22g (two sachets) of gelatine. It is important to add the gelatine to the water, rather than the other way around, otherwise you risk getting lumpy bits. Quickly stir until all the gelatine granules have dissolved.
3. Add the gelatine to the mango and combine well. Ladle the mixture into four pudding dishes. Leave in the fridge to set for at least one hour.
4. When you’re ready to serve dessert, place the dishes in a tray containing some hot water to help loosen the puddings. Run a flat knife around the edge of each dish, then place a dessert plate on top. When you tip them upside down, the puddings should fall on to the plates.
5. Squeeze lime juice over each pudding, then decorate with a little lime zest and a sprig of fresh mint. Add a few freshly sliced strawberries to the side of the plate. Sprinkle each pudding with sieved icing sugar and serve immediately.