Mango Pudding (video)

This rich and silky mango pudding is bursting with luscious mango flavor. The simplicity of this dessert makes it great for company. It only takes 10 minutes and 5 ingredients to make.

Mangoes are starting to come into season. So, I thought it would be a perfect time to share one of my favorite Chinese desserts commonly served at dim sum restaurants.

Why this recipe is so great:

• It is as easy as can be and there is no baking involved. Just five simple ingredients, mix, and chill.
• You can use fresh mangoes, frozen mangoes or even canned mango pulp to make this recipe.
• You have the option of using coconut milk, evaporated milk, half and half (10% M.F.) or table cream (18% M.F.) to suit your taste.
• This recipe can easily be doubled or tripled depending on how many servings you would like to make.
• Mango pudding will last up to 3-5 days in the fridge which makes it a great make-ahead dessert.
• Here are some reviews:

“My 14 year old son absolutely loved ordering mango pudding every time we went for Chinese food. I tried this recipe today and not only did he love it but his friends wanted seconds….Thank you for this absolutely delicious and easy recipe it is fast becoming our favorite dessert!” – Kelly

“Mango pudding has always been one of my favourite desserts at Asian restaurants so when I found this recipe, I was so excited to finally make them for myself. When I finished, they turned out perfectly and they tasted even better than the ones at the restaurants!” – Leila

How to make mango pudding:

(the ingredient amounts are listed in the printable recipe card further below)

1. Dissolve a packet of gelatin in boiled hot water.
2. Stir in some sugar and a pinch of salt.
3. Add in the milk or cream.
4. Mix in the mango puree.
5. Pour the mixture into 4 ramekins or small bowls.
6. Cover with saran wrap and chill in the fridge for 2 hours or until set.

Expert tips:

• Homemade mango puree from fresh ripe mangoes is the best for this recipe because it gives the most flavor. Simply puree a heaping cup of fresh diced mangoes in a blender until smooth and measure out one cup for the recipe. If your mangoes are stringy, strain the puree through a sieve.
• However, if fresh mangoes are not readily available where you are, you can use frozen or canned mango pulp. If using frozen mangoes, thaw and drain before pureeing in a blender. If using sweetened canned mango pulp, reduce the sugar by 1/4 cup.
• I like using canned coconut milk for this recipe. I find the tropical coconut flavor pairs really well with the mango. Also, the richness from the coconut milk gives the pudding the best creamy texture. If coconut is not your thing, you can use evaporated milk, half and half (10% M.F.) or table cream (18% M.F.).

FAQ:

• Can you make mango pudding without gelatin? Yes, you can substitute it with agar-agar powder. Now agar-agar powder is a stronger thickener (so you’ll need to use less) and you have to bring it to a boil to fully activate. Follow the package instructions and use the amount advised to set 2 cups of liquid.
• Can mango pudding be made vegan? Yes, make it with coconut milk and agar-agar and it’s completely vegan.
• How long does mango pudding last? Up to 3-5 days covered and stored in the fridge.
• Where does mango pudding come from? It originated from India and is commonly eaten in Southeast Asian countries. (source: Wikipedia)

You might also like:

• Tropical Mango Vanilla Cupcakes
• Matcha Pudding
• Mango Cheesecake

The texture of this pudding is soft, smooth and creamy, similar to a pot de crème. The taste is fresh, vibrant, not too sweet, and packed with mango flavor!

Did you make this recipe? Please kindly leave a comment with your star rating below.

Recipe adapted from AboutFood.com