Chinese Mango Pudding. Cut fresh mango in half and then dice the fresh mangos out. Place most of the mango cubes in blender and then add the left half milk or coconut milk; blend until very smooth. Mix mango smooth with milk prepared in step 1, add heavy cream too. Stir until evenly combined. And strain the mixture.
Add Evaporated Milk (1 3/4 cups) to the mango puree. Stir until well combined. In a separate bowl, combine Hot Water (3/4 cup) , Granulated Sugar (1/2 cup) , and Gelatin Powder (2 Tbsp) . Stir, then let the mixture sit for a few minutes for the gelatin to dissolve.
Add Evaporated Milk (1 3/4 cups) to the mango puree. Stir until well combined. In a separate bowl, combine Hot Water (3/4 cup) , Granulated Sugar (1/2 cup) , and Gelatin Powder (2 Tbsp) . Stir, then let the mixture sit for a few minutes for the gelatin to dissolve. Stir the gelatin mixture again, then pour it into the mango puree.
Puree the mangos in the food processor until completely smooth. If the puree is not completely smooth, you may wish to pour and press it through a fine sieve using the back of a spoon. Add 1 cup of evaporated milk to the mango puree. Stir until well combined.