Use nothing but the best, sweetest, ripest mangoes to make this recipe. If you can’t find good fresh mangoes in your area, or if you want to make this dessert when mangoes aren’t in season, it’s better to use canned mangoes that you can find at nearly every Indian grocery store. Frozen mango cubes at regular supermarkets are too hard, bland, and fibrous; they are OK for smoothies, but not for Hong Kong-style mango pudding, which needs to be smooth, sweet, and velvety—the very reason we all love it. Speaking of smooth, take care to blend the mango pulp into the smoothest purée your blender can produce.
Mangoes can be unpredictable—some look good on the outside but are bruised or have white, spongy tissue on the inside. Therefore, even though this may sound excessive, we recommend that you buy about 3 pounds of mangoes, so that after the peeling and removal of pits, you’ll have more than enough for the pudding and the garnish. You may find yourself with excess mangoes, but that doesn’t sound like a problem, does it?
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