Preparation
30 minutes
Cooking
20 minutes
Difficulty
Easy
Mango pudding with sticky sweet potato is delicious and extremely easy to make. Let’s get into the kitchen to prepare this delicious dessert to treat your friends and family!
Ingredients for Mango Sticky Pudding Serves 2
Ripe mango 100 g Unsweetened fresh milk 100 ml Fresh cream 100 ml (whipping cream) Gelatin 7 g White sugar 300 g Tapioca flour 200 g Coconut milk for serving 100 ml Gelatin 7 g (or 3.5 gelatin sheets)
Types of syrup: strawberry, blueberry, green tea, passion fruit
White tapioca pearls in any amount
Utensils: Pot, blender, bowls, spoon
Tips for choosing ingredients:
How to choose delicious mangoes:
- Choose those that are uniformly yellow on the outside, with a firm stem, skin that is not soft or wrinkled, and a stem that sinks slightly into the flesh. Good mango varieties will have taut skin, few blemishes, and will not be bumpy.
- Avoid selecting mangoes that are too hard or overly soft. Naturally ripe mangoes should have a certain firmness when touched, should not be mushy when pressed, and should feel quite solid in hand.
- When there is a natural fragrance. Overripe mangoes will taste bland and will have a musty smell when sniffed.
- Mangoes treated with chemicals will have a greenish-yellow skin, yellow flesh, but will not taste sweet when eaten.
See more: How to make smooth, delicious coconut milk at home
Note:
- You can buy white tapioca pearls ready-made or make them yourself.
- See detailed recipe: 3 ways to make tapioca pearls from tapioca flour, glutinous rice flour, and wheat flour delicious and chewy
-800x800.jpg "How to make soft and chewy mango pudding sweet potato dessert super easy to make 2")
How to make Mango Sticky Rice Pudding
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Make mango pudding
Peel the ripe mango and remove the seed.
Put 7g of gelatin in a bowl, add about 20ml of cold water, then soak for about 15 minutes until softened.
Add 100g of peeled ripe mango, 100ml of unsweetened fresh milk, 100ml of fresh cream, and 100g of sugar into a blender, and blend until the mixture is smooth.
Pour the blended mixture into a pot, turn on the stove to medium heat, stir the mixture evenly, when it starts to boil, add the soaked gelatin, and cook until the gelatin is completely dissolved.
Then pour the mixture into a mold and refrigerate for about 2 hours to set.
Tip:
- To make the pudding really smooth, you can strain the blended mixture through a sieve multiple times.
- While cooking, stir continuously to prevent the mixture from burning.
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Making chewy potato balls
Divide the tapioca flour into 4 portions. Put 50g of tapioca flour and 50g of sugar into each bowl.
Boil 70ml of each type of syrup (strawberry, blueberry, green tea, passion fruit), and let it cool slightly.
Add the boiled syrup of each type into each separate bowl to create 4 colors with 4 different flavors.
Mix the flour mixture well. Use your hands to knead the flour into a smooth dough.
Sprinkle a little dry flour on the table and on the dough, use a rolling pin to roll the dough to about 2mm thick, then use a knife to press down and cut the dough into small bite-sized pieces.
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Boiling the potato dough and finishing
Prepare a pot of boiling water with about 1 liter of water to boil the potato dough.
Put the cut dough into the pot, cook over medium heat until the dough is translucent and floats, then take it out and put it in a bowl of cold water to maintain the chewiness of the dough.
Then remove it to drain.
Take the mango pudding out and put it in a bowl, add the cooked potato dough, a bit of white tapioca pearls, coconut milk, and enjoy right away!
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Final Product
Mango pudding sweet potato dessert is truly delicious with chewy sweet potato balls, fragrant with fruity aroma, creamy and rich mango pudding, complemented by chewy white tapioca pearls and rich coconut milk, making it really tempting, don’t you think? Enjoy it right away!
.jpg "How to make soft and chewy mango pudding sweet potato dessert super easy to make 14")
How to store the dessert:
The mango pudding sweet potato dessert can be stored in the refrigerator’s cool compartment and used within 1 to 2 days.
How to store leftover whipping cream:
- Leftover whipping cream can be stored in the refrigerator’s cool compartment. Clean the cream residue on the mouth of the container, tightly wrap it with plastic wrap, and then place it in the cool compartment; this method will keep the whipping cream for about half a month. Absolutely do not store whipping cream in the freezer as it will cause the cream to separate.
- Alternatively, you can pour the leftover whipping cream into a clean glass bottle (which has been washed, rinsed with hot water, and dried) and then seal it tightly before placing it deep in the refrigerator’s cool compartment, avoiding the door. This method will help you keep the whipping cream for up to 1 month.
See more:
Above is how to make the delicious and attractive mango pudding dessert, extremely simple right at home. Let’s get into the kitchen to prepare this dish to treat the family!
*Refer to images and recipes from Feedy Delicious Food
