Makes 8-10 portions
• Combine 170g fine sugar and 35g gelatin powder in a pot and mix well.
• Pour in 300ml boiling water and bring it to the boil. Set aside to cool.
• Stir 500g cubed mango, 130g whipped topping* and 150ml condensed milk into the cooled mixture.
• Pour the mixture into small cups. Chill for 45min until it solidifies. Serve cold.
*Chef uses Redman Whip Topping (available at baking supply stores like Phoon Huat), a non-dairy substitute for whipped cream that gives the mango pudding a smoother texture.
The mango pudding ($10) is available at Wan Hao Chinese Restaurant, Singapore Marriott Hotel, tel: 6831-4605.
This article was originally published in Simply Her March 2014.