mangoes – Yellywelly

Mango and sago pudding

27 Aug 2019 Yelly

This dessert is mostly Chinese, or more specifically, Taiwanese, I think. Alan and I first had this at Cafe TPT in Chinatown in London. At the time, I could still have grapefruit, so the variant we got was mango, grapefruit, tofu and sago. It was so yummy! Cafe TPT has quite an extensive dessert menu and I think one day, I’m going to have to just go and have all the cold desserts! It’s well worth the trip!

This dessert is so simple but so yummy. It’s basically mango pulp with sweet bean curd and sago. I love the bean curd because it’s silken texture reminds me of taho (I think it actually is taho!)- a silken fresh soy bean curd street food that most Filipinos will have at breakfast.

But because going to London involves a 90-minute train journey from Harwich to Liverpool Street station, and then a 20-minute tube ride (with at least 1 change), I told myself that it was necessary for me to learn how to make a version of this that I was happy to eat to tide me over in between London Chinatown visits. I’ve made this several times now and am happy with the result each time, so I’m finally happy to share this with you.

Ingredients:

1 850g can of mango pulp (or you can blitz up the same amount of mango flesh — use ripe Pakistan or Alfonso mangoes, or if you’re lucky enough to live in Southeast Asia, ripe mangoes)
100g mini sago cooked according to instructions
2 247g cans of peach slices (don’t use canned mangoes, better to use fresh if you can)
1 410g can of evaporated milk
2 349g packs of silken tofu diced.

It’s so easy to put together. First drain the juice from the canned peaches. Then in a appropriately sized container, mix the mango pulp and the evaporated milk. i don’t usually feel the need to add any sugar because I find that the mango pulp is already sweet enough. However, if you are using freshly made mango pulp, it might be necessary to switch the evaporated milk with condensed milk, or if you don’t want it to be too rich, use sugar to sweeten. Add the drained peach slices and gently fold in the tofu cubes. As the sago will absorb as much liquid as it possibly can, I usually store them in cold water in a separate container. I spoon the appropriate amount of sago in the bottom of my dessert bowl and top it with the mango pulp-peach-tofu mixture.

Et voila! Now you can enjoy mango sago pudding as much as you want at home.

Let me know if you try the recipe and let me know what you think! I’d love to hear from you!

Yelly Eats

Mango Love!

13 Mar 201330 Sep 2013 Yelly

Presenting (finally) the recipe for Mango Love!

I created this recipe to enter the Emerald Street Cupcake Challenge. While I didn’t make the shortlist (I was disappointed, but I knew my recipe was more tropical than American), the whole process of creating and designing a cupcake was a very enjoyable and very delicious one!

This lovely golden cupcake is offers you a burst of tropical mango sunshine. The twists of lime in the sponge, frosting and mango jelly are added to bring out the mango flavour. The cupcake is moist and full of fruity mango sweetness. The mango flavour theme continues in its golden yellow frosting. It is topped with a heart-shaped mango jelly piece. This luscious burst of tropical sunshine during the cold winter months that will have you reaching for another…and another!

Cupcake Sponge:
90g sugar
50g butter, unsalted
1 egg
180g flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt
200g mango pulp
2 tbsp lime juice

Frosting:
300g icing sugar
80g butter
1 1/2 tbps lime juice
40g mango pulp

Mango jelly (for decoration, optional):
50ml hot water
80g mango pulp
1 tbsp lime juice
15g granulated sugar
1 packet gelatin

Directions:

Preheat oven to 180°C
In a bowl, mix flour, baking powder, bicarbonate of soda and salt until well combined with a balloon whisk and set aside. In a small bowl, mix together the mango pulp and lime juice. Set aside.
In a stand mixer, cream butter and sugar until this becomes fluffly and light yellow in colour. About 5 minutes. Add egg and mix until mixture is creamy.
Add the flour mixture and mix until a heavy batter forms. Add the mango pulp into the batter and mix for 5 minutes until the mango pulp is distributed well. You may have to scrape the sides and the bottom of the bowl to make sure everything is well combined.
Spoon into a lined muffin tin. Makes 8 – 10 cupcakes. Bake for 18-20 minutes or until a toothpick inserted in the centre comes out clean.
To make the frosting, cream butter and the icing sugar together. Add mango pulp and lime juice until the mixture is creamy. Pipe onto cooled cupcakes.
To make mango jelly for decoration, mix hot water with 1 packet of gelatin until gelatin is dissolved, mix in the sugar, mango pulp and lime. Allow to set (leave for about 4 hours for it to set properly) and cut into cubes or shapes and use to top frosted cupcake

This recipe makes 10-12 cup cakes.

Yelly Eats

Love my Mango Love!

6 Mar 201330 Sep 2013 Yelly

Over a month ago, I saw an advert on The Stylist magazine about a cupcake competition. The instructions were to create a cupcake made of a sponge cake base, frosting and decoration. The prize was what attracted me the most: if you were in the top 5 finalists, you won a Kitchenaid artisan mixer, a copy of the new Hummingbird Bakery cookbook and the chance to attend a baking masterclass. If you won, your cupcake would be sold in all the Hummingbird Bakery branches for 2 whole months. To be honest, it was mostly the masterclass that I wanted to attend. I wanted to attend classes so that I could improve my cupcake decorating skills. They also said that you would learn baking skills at the masterclass and I was definitely up for that! Any chance at increasing what I know about baking was a chance worth taking. I already have a Kenwood chef so getting a Kitchenaid mixer would have been a wonderful bonus.

It was a cupcake challenge and I was definitely challenged!

I sat down and started reading up on flavours and looked at recipes. I checked my baking notes and set about improving a cupcake recipe I already had. I also knew that I had to create a flavour profile that was consistent with every bake. So I tested and retested the recipe I had in my head and when I was happy with how the sponge tasted, I set about creating the frosting. And slowly but surely, the cupcake that I imagined became not only an idea but a real, live cupcake!

I suppose I couldn’t have won the cupcake challenge because the brief was for the cupcake to embody Hummingbird Bakery’s American roots. I think I was missing the Philippines and missing Philippine mangoes too much that it came out in the cupcake I created! I called my cupcake Mango Love. I said that the cupcake gave you a burst of tropical mango sunshine. And it did!

I’m grateful for the experience, because it’s made me trust my baking instincts more. I’m more confident about my baking and I know that my goal is now to constantly improve my baking. This whole experience of putting together recipes and making sure the flavours were sound has encouraged me even more to bake and create. I’m thankful to Hummingbird Bakery and to Emerald Street for issuing the challenge. Even thought I didn’t win, when I look at the pictures I took of the cupcakes that I made, I still feel like, somehow, I won a prize.

The recipe will be up on the blog in the next few days! 🙂