Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Add 50g of water to a bowl with 15g of gelatin powder and mix thoroughly with a wooden spoon until the gelatin fully absorbs the water into a paste.
Watch out
The water must be fully mixed with the gelatin powder
otherwise, it will lump together and fail to dissolve during heating
Use oven mitts or a towel when moving pots with hot water to prevent severe scalds from splashing.
Place the bowl of gelatin paste in hot water, stir with a wooden spoon while heating until the gelatin completely melts into a clear liquid, and set aside.
local_fire_departmentLow heatWatch out
Excessive water temperature may crack the bowl
handle with care when heating
Hold the mango firmly when cutting with a sharp knife to prevent the blade from slipping and cutting your fingers.
Cut 450g of mangoes in half along the pit, use the rim of a cup to push up and peel the flesh completely, then dice a portion of the flesh into small cubes.
Watch out
Apply even pressure when pushing the mango skin with a cup
otherwise, the flesh will break apart
Place the remaining large mango pieces in a large bowl, add 80g of sugar, and use an immersion blender to thoroughly blend the mango and sugar into a smooth, lump-free puree.
Watch out
Hold the container firmly when operating the immersion blender at high speed
otherwise, the puree will splatter
First add 100g of milk and mix with a silicone spatula, then add 200g of whipping cream and stir well.
Watch out
Add the milk and whipping cream gradually and mix gently
otherwise, liquid will splash out
Add the prepared liquid gelatin, quickly mix with a silicone spatula until all liquid ingredients are well combined into a pale yellow pudding batter.
Watch out
Add the liquid gelatin quickly
otherwise, it will lump when hitting the cold cream and milk
Add the diced mango chunks, gently mix with a silicone spatula to ensure the mango pieces are evenly distributed in the batter.
Watch out
Fold in the mango chunks gently to avoid mashing them, which ruins the texture.
Ladle the pudding batter into small ceramic ramekins, tap gently on the table to release large bubbles, cover with plastic wrap, and refrigerate for over 3 hours until completely set.
Watch out
The plastic wrap must completely seal the ramekin opening
otherwise, condensation will drip into the pudding and affect setting
Foolproof Cantonese Ginger Milk Pudding
Cantonese Q-Tang Sweet Red Bean Cake
Golden Crispy Pan-Fried Nian Gao Batter Tutorial
Mango Crepe
Refreshing and Sweet Mung Bean Soup
Homemade Classic Mango Pomelo Sago