Mango and White Fungus Sweet Soup

First, prepare the ingredients needed to make this dessert: there is no specific requirement for the size of the mango; if you like mango, you can use a larger one, which has more flesh and tastes sweeter and more satisfying. The white fungus I used is the sticky type that has not been smoked or sulfured, with a natural yellow color, but very healthy.

Tremella is a supplementary dried food. Before making soup, it needs to be soaked in cold water until it softens and spreads out before use. Soak red dates and goji berries in clean water. For mango and other Tremella dessert soups, cook the soup before cutting the fruit. Cutting it too early can cause the fruit to oxidize and discolor, leading to nutrient loss and a decline in taste.

After removing the sandy impurities from the roots of the soaked and softened white fungus, tear it by hand into small pieces of equal size, and rinse with clean water before cooking.

Pour the white fungus into the prepared clay pot, add an appropriate amount of water, cover with the lid, and turn on the stove to start making the soup. Do not go too far away to prevent the water from overflowing once it starts boiling.

After bringing the water to a boil over high heat, reduce to low heat and simmer for about half an hour, allowing the white fungus to gradually become soft and glutinous.

The soup gradually becomes thick and viscous. Set aside two of the soaked red dates for garnish, and pour the rest into the soup pot so that the nutrition and aroma of the red dates can be better released into the white fungus soup.

After adding the red dates, simmer on low heat for about two hours, allowing the gelatin from the white fungus to thicken in the soup.

Before taking it off the heat, add goji berries and rock sugar, and simmer on low for about ten more minutes.

It is best to cook until the nutrients from the red dates and goji berries and the soft, gluey texture of the white fungus soup melt into a reddish-brown thick soup.

Peel the mango and remove the pit, then cut it into small cubes. The amount of mango can be adjusted according to personal preference.

The soft and smooth white fungus soup is ready. Turn off the heat, add the diced mango, and stir evenly with a spoon before serving.

Sweet, soft, and glutinous mango and white fungus soup, served with a soaked red date, with warm red and yellow colors, a fragrant and sweet taste that warms the stomach — one bowl is not enough!