Steamed mango pudding

I thought of this recipe after making my udon egg custard recipe post. I loved how you could take only two ingredients and create a custard. Though I filled that dish with udon noodles and salmon, I wondered about how I could use that technique for a dessert.

Thinking of the instant mango puddings I often got at dim sum as a child, I thought to make a healthier alternative. This recipe can easily be made without any sugar if the mango is ripe enough (or if your pre-made mango juice is sweet enough).

The key to this recipe comes in two steps. First, you must run the un-cooked custard through a strainer to remove random egg bits and mango fibers. Second, this recipe does not taste good when warm. This has to be fully cold to be ready to serve.

Ingredients

• 1 cup mango juice. You can either grind your own or use pre-processed juice, but try to avoid bottled juice with too much added sugar
• 1 egg
• Drizzle of honey
• Optional: cream or coconut cream for topping

Step 1: Put a cloth towel on the bottom of a deep-depth frying pan. In a separate saucepan, boil enough water to fill the frying pan half-way.

Step 2: Crack the egg into a large mixing bowl. Run a fork through the egg whites to break them up. Then break the egg yolk and mix well.

Step 3: Add the mango juice and honey. Whisk well, then run the liquid through a fine-mesh strainer. Pour the remaining liquid into individual serving cups and then cover the filled cups securely with plastic wrap. Place the cups into the cloth-lined frying pan.

Step 4: Pour the boiling water into the frying pan – there should be enough water to cover the bottom 1/2 to 1/3 of the cups. Cover the pan with a lid and bring the pan to a rolling boil. When the water is fully boiling, reduce the heat to medium and cook another 10-15 minutes. The pudding is done when the top of the custard is opaque and you can push a skewer into the custard and it is solid.

Step 5: Pull the custard cups out of the water and have them come to room temperature. Then when they are cool, but them in the fridge for a couple hours to become fully cold. Serve with a drizzle of cream and sesame seeds.