CHAMOMILE MANGO PUDDING

Despite its name, this dessert, a classic in Hong Kong Cantonese cooking, is more of a softly set gelée than a custardy pudding. To accentuate the floral aroma of the mangoes, I infuse them with the soothing scent of chamomile. Then, true to tradition, I give the puddings a final drizzle of canned evaporated milk. You can certainly top with cream instead, but evaporated milk has caramel notes that taste great with this dessert.

TIP: Start with ripe yellow mangoes, such as Alphonso or Ataulfo. Red varieties aren’t as soft or sweet.

serves 8

gluten-free, no eggs, no nuts

1. Pour ⅓ cup (75 g) cold water into a small bowl. Sprinkle the gelatin evenly over the water. If any granules remain dry, stir them into the water. Let stand until softened, about 5 minutes.

2. Meanwhile, combine the mangoes, sugar, lemon juice, and salt in a food processor and puree until very smooth, scraping the bowl occasionally.

3. Bring 1½ cups (338 g) water to a bare simmer in a medium saucepan. Remove from the heat, add the tea bags, and let steep for 5 minutes; discard the tea bags. Stir the gelatin mixture into the hot tea until it completely dissolves and the mixture is very smooth. Stir in the mango puree, then the whole milk. Divide among eight custard cups or serving bowls. Refrigerate the pudding, uncovered, until cold and set, at least 4 hours.

4. To serve, drizzle the puddings with evaporated milk.

MAKE AHEAD

The pudding will keep in the refrigerator for up to 1 day.