Mango pudding – Chè xoài


Fruit pudding is intricately delicious that I do not resist each time I finish my dinner. In Vietnam, the mango pudding has some derivatives in that they add a little of heavy cream on top so that each bite of this dessert has a fatter feeling than the original recipe. Depend on which type of mangoes you choose, you should adjust the amount of sugar added to the pudding. For me sugar added does not necessarily make the pudding so sweet because the fruit itself has its natural sugar.

This fruit pudding is easy to make and easy to eat. There is only one tip you should care here is that the chosen mangoes for the pudding. Mango should be ripe enough to have the best taste.

Ingredients (for 4 ramekins) 

– 3 ripe mangoes,

– 1/2 cup + 2 tbsp sugar

– 1/2 cup milk

– 1/2 cup heavy cream

– 1 3/4 tsp gelatin powder

– Extra heavy cream for serving


– Peel mangoes and cut only the fresh flesh of them

– In a clean blender, puree the mangoes until smooth

– Sprinkle gelatin powder to the milk and cream. Let gelatin powder sit for 10 minutes. Note that gelatin powder has to be sprinkled onto the cold liquid. 

– Combine sugar, mango puree and gelatin mixture to a pan.

– Bring the mixture to a boil then remove the pan from the heat.

– Divide the mango mixture into ramekins or any kind of cups you like

– Refrigerate for at least 4 hours to let mango pudding set.

– Serve cold with heavy cream on top.


Strawberry mousse cake for a Valentine’s Day


Do you have any idea for a perfect Valentine’s Day? Of course, rose and chocolate are definitely needed for this day. I hope you can enjoy my idea. Simplicity always brings agility to anyone who is thinking making cake is difficult. This mousse cake recipe is pretty easy to make, just a few patience for your lover.



For strawberry mousse

– 1 1/3 cup strawberry puree

– 2 1/2 tsp gelatin powder

– 3 tbsp cold water

– 1 3/4 cup heavy cream

For chocolate genoise

– 3 tbsp (37 g) butter

– 1/3 cup (28 g) unsweetened cocoa powder

– 1/4 cup (60 g) hot water

– 5 eggs

– 1 tsp vanilla extract

– 1/2 cup ( 100g) sugar

Special equipment

– 12 1/4 x 8 3/4 inch ( 31 x 35 cm) jelly pan

– 9.375 inch x 2 inch mousse ring


Please see my video

Lê bụp – Poached pear with Amaretto and Cranberries


Ice cream works well itself as the perfect dessert for anytime. It can work much better if it is served with a poached pear.

Since my baby was born, she gives me the motivation for making good eat for her everyday. You’re tired for sometime, but you’ll be even more fatigue if your baby has no interest with food. Baby likes poached pear a lot, at least for the case of my baby. Don’t be worried of the alcohol. The boiling process would kill any liqueur elements and it’s totally safe for baby’s health.

You should choose bosc pears for poaching or any pear that is firm and has little water if you don’t have bosc pears in hand. Pears are poached usually with marsala wine and vanilla beans. Why don’t you try this recipe of mine. That’s sweet and works really good with vanilla ice cream.


– 3 bosc pears removed from skin with stem intact (the stem helps the decoration)

– 1 cup Amaretto

– 1 cup water

– 1/4 cup sugar

– 1 cinnamon stick (use 1/8 tsp cinnamon powder if you don’t have cinnamon stick)

– 1/4  to 1/2 tbsp corn starch or potato starch

– 2 tbsp water

– 1/4 cup dry cranberries


– Boil the wine with water, sugar and cinnamon stick. Add bosc pears and boil them at low heat with cover for 15 minutes

– Add dry cranberries and continue to boil the pears for 10 more minutes or until the pears are tender but not so soft that can be fallen apart.

– Remove the pears from the liquid and keep them refrigerated until they’re cool down and cold for serving

– Use 2 tbsp water to mix with corn starch. Add the corn starch liquid to the poached pear liquid slowly until the liquid reach the consistence.

– Add more sugar as your taste. Cool the syrup in refrigerator.


– Pour the syrup over the poached pear and serve with vanilla ice cream.