Recently, Top Chef featured a Quickfire challenge with a tie-in to the website,  a new-ish recipe site with an interface like Chow‘s that lets you easily bookmark your favorite recipes.  I’ve been browsing my way through the plethora of cooking sites out there, eagerly noting the small number of recipes on each that 1) are vegetarian but don’t involve mushrooms or tofu, and 2) contain things I can realistically make.  Since I’m constantly seeking new blogs and sites to read, I added it to my bookmarks.

One recipe I was happy to find there was chef Pichet Ong’s recipe for Mango Pudding.  It’s a Hong Kong-style dessert that uses sauteed fresh mangoes; I’d just bought mangoes and needed a recipe.  Not just any recipe, but one that doesn’t require a puree.  You see, I don’ t currently have a food processor or a blender or even a hand-mixer.  If I did, I’d have made a bunch of mango lassis.  This preparation reduces the mango pulp down to a jam-like syrupy consistency.  I recommend Alton Brown’s method of cutting mangoes.

This recipe makes quite a bit – it says 8, but it ended up being 10 with the size of the ramekins that we have. (Currently, our “ramekins” are teacups.)  I’ve also posted a variation on the Milk Chantilly recipe, adding Indian flavors to tie it in with a curry dinner I’d made.  Some spices would probably go very nicely in the pudding itself, too.

Mango Pudding


  • 6 mangoes, peeled, seeded and chopped (tip: How to Choose Mangoes at the Store)
  • 2 Tbsp fresh lemon juice
  • 1/2 tsp salt
  • 1 C plus 2 Tbsp sugar
  • 2-1/2 tsp (1 packet) powdered gelatin
  • 3 Tbsp cold water
  • 4 C whipping cream


  • Put mangoes, lemon juice, and salt in a large, heavy saucepan over medium heat.
  • Cook for about 5 minutes, stirring occasionally, until mangoes are very soft.
  • Add sugar and continue to cook for about 15 minutes, stirring and scraping pan, until mixture becomes thick and syrupy, with a few chunks of mango remaining.  Do not let the sugar caramelize and get brown.
  • Remove from heat and let cool to lukewarm temperature.
  • Dissolve the gelatin in 3 Tbsp cold water.  Mix it into the lukewarm mango mixture until it dissolves into the mixture.
  • Stir in the cream until well-incorporated.
  • Divide into ramekins.  Chill 3 hours.

Serve with Milk Chantilly:


  • 1 C heavy cream
  • 2 Tbsp sweetened condensed milk
  • 1/8 tsp salt


  • Whisk cream until soft peaks form
  • Fold in sweetened condensed milk and salt, and whisk again until medium-soft peaks form

Makes 2 Cups.

Here’s my improvised Cardamom Chantilly:   After adding the sweetened condensed milk and salt, add about 1/2 tsp cardamom powder, and a pinch of cinnamon if desired.  Continue whipping as instructed above.