bite ONE LAST
Be surprised by this deceptively simple dessert – it hides smooth chunks of ripe, juicy and luscious mangoes within. $10, from Wan Hao Chinese Restaurant, Singapore Marriott Hotel, tel: 6831-4605
Makes 8-10 portions
By Raymond Lai, Chinese executive chef of Wan Hao Chinese Restaurant • 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.