Mango double-skin milk, a beloved Cantonese dessert, blends creamy pudding with fresh mango for a refreshing treat. Here’s a simple recipe to recreate it at home.
Ingredients:
- 500ml whole milk
- 100ml heavy cream
- 100g sugar (adjust to taste)
- 3 egg whites
- 1 fresh mango, diced
Steps:
1. First Skin: Heat milk and cream over low heat until warm (do not boil). Stir in sugar until dissolved. Let cool, then pour into a bowl. Cover and refrigerate for 1 hour until a skin forms. Carefully lift the skin and set aside.
2. Mix Base: Whisk egg whites gently. Strain the cooled milk mixture (discard any remaining skin) into the egg whites, mixing well.
3. Second Skin: Pour the mixture back into the bowl. Cover with foil, poke a few holes, and steam over medium heat for 15–20 minutes until set. Cool, then refrigerate for 2 hours. A second skin will form on top.
4. Serve: Spoon the pudding onto a plate, top with diced mango, and drizzle with mango syrup for extra flavor.
Enjoy the silky, mango-infused goodness—a perfect balance of sweet and creamy!
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