Mango Pudding

Velvety smooth, creamy, and refreshing mango pudding is as addicting as it is beautiful. This bright and fruity mango dessert is the one sweet treat that you absolutely need to keep you cool this summer!

Course Dessert, Snack

Cuisine Asian Fusion, Chinese

Keyword chinese mango pudding, mango dessert, mango pudding, mango pudding recipe

Prep Time 20

Cook Time 5

Total Time 25

Servings small cups

Calories 259kcal

Author Megan

Equipment

Ingredients

Mango Puree

2 cup (400 g) mango diced about 2-3 mangos
1 tablespoon granulated sugar

Pudding

3 ¾ teaspoon (12 g) gelatin powder
⅓ cup (80 ml) cold water
¾ cup + 1 tablespoon (200 ml) heavy cream
½ cup (125 ml) whole milk
⅓ cup (65 g) granulated sugar
¼ teaspoon (2 g) salt

Garnish

fresh mango pieces
coconut milk or condensed milk

Instructions

Make mango puree. In a blender, blend the mango and 1 tablespoon of sugar until smooth. Sift the mango through a fine mesh sieve to for a smooth texture. It should yield about 1 1/2 cups of mango puree.
Bloom the gelatin. In a small bowl, add cold water and evenly sprinkle the gelatin on top of it. Let the gelatin bloom and absorb the water for 5 minutes.
Heat heavy cream, milk, sugar and salt. In a small saucepan, heat the heavy cream, milk, sugar and salt until the sugar dissolves and the mixture is steamy and gently simmers along the edges.
Combine. Once the milk is steamy, remove the saucepan from the heat and add in the bloomed gelatin. Mix until combined. Next, sift the milk mixture into the mango puree to prevent any gelatin lumps. Mix until combined. Sift the combined mango mixture one more time if the mixture isn’t fully mixing together.
Assemble. Pour the mango mixture into small cups, bowls or jars. Gently pop any bubbles that come to the top with a toothpick. Cover and refrigerate for 3-4 hours or until set. Serve this mango dessert topped with diced mangos, coconut milk and a mint sprig.

Notes

If fresh mangos are not available, you can use defrosted frozen mangos or canned mango pulp or puree for the recipe. Usually, the pre-made puree is already sweetened so you should reduce the amount of sugar.
Sift the mango puree through a sieve. This will remove any fibrous flesh from the mangos and ensure a silky smooth pudding.
Sift the mango pudding mixture if not combined. The mango puree may not be fully incorporated with the heavy cream mixture and have tiny mango clumps. The easiest way to fix this is to sift the entire mixture through a fine-mesh sieve again for a homogenous mixture.
Do not boil the heavy cream mixture on the stove. Boiling gelatin will result in lesser efficacy and holding strength. If gelatin hits 212°F, it will weaken its gelling ability.
Sift the heavy cream mixture before adding it to the mango puree. Make sure to sift the mixture through a fine-mesh sieve to catch any large lumps of gelatin that did not dissolve all the way.

Nutrition