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Mango Pudding Recipe

Mango Pudding
Difficulty: Easy | Total Time: 2 hrs 15 mins | Active Time: | Makes: 8 servings

A popular dessert at Chinese restaurants, mango pudding is more similar in texture to a pot de crème than a traditional egg custard. This recipe, passed down from my mother, is creamy, with bright mango flavor.

Game plan: If you want to substitute fresh mangoes for frozen, 3 medium mangoes peeled and cut into large chunks will yield about one pound.

This recipe was featured as part of our Chinese New Year Dishes for Valentine’s Day photo gallery.

INGREDIENTS
  • 2 1/2 cups cold water
  • 1 1/4 cups granulated sugar
  • 1 pound frozen mango chunks
  • 2 (1/4-ounce) packets unflavored gelatin
  • 1/2 teaspoon kosher salt
  • 1 cup heavy cream, chilled
  • 1 teaspoon freshly squeezed lime juice
INSTRUCTIONS
  1. Place 8 (6-ounce) ramekins on a baking sheet; set aside.
  2. Place 3/4 cup of the water and 1/2 cup of the sugar in a small saucepan over high heat. Stir until sugar is dissolved and mixture is boiling, about 3 minutes. Remove from heat.
  3. Place mango in a blender, pour in sugar mixture, and blend on medium-high until very smooth, about 1 minute. Pour through a fine mesh strainer set over a medium bowl and, using a rubber spatula, work the mixture through the strainer, discarding any pulp or stringy fibers. Measure 2 cups of the purée (reserve any extra purée for another use); set aside.
  4. Place 1 1/4 cups of the remaining water in a small saucepan over high heat and bring to a boil.
  5. Meanwhile, place the remaining 3/4 cup sugar, gelatin, and salt in a large mixing bowl, add remaining 1/2 cup water, and whisk to incorporate, about 30 seconds. Add boiling water and whisk until gelatin and sugar are dissolved, about 1 minute.
  6. Add the 2 cups of mango purée, cream, and lime juice and whisk until evenly combined. Divide the mixture evenly among the ramekins and refrigerate until set, at least 2 hours.
    Write a review | 7 Reviews
  • Another tip -- as an addition to the third time we've made this (yes, we really like it) we added some shaved lime zest to the mix (1/2 lime), as we were using some fresh lime juice already. Was a great add, if you like the flavor of lime. TOTALLY recommend this and will make it this way from now on. :o)

  • Puppimus, I am certainly no expert, but thick canned coconut milk is going to be similar to mango puree I would think. And the gelatin (or veggie alternative to gelatin) is all that is needed to bind the mixture. Quill, I am not a huge fan generally of condensed skim milk. Not really close to cream. What about half and half? Maybe a little extra gelatin or some other tasteless thickener would help? Sounds like you are going to have fun experimenting. Happy cooking!

  • Could the fundamentals of this recipe be used to make coconut pudding?

  • Hey, can this be made with lower fat milk or condensed skim milk???

  • Judyluvs - thanks for letting us know, we are looking into it immediately! Christine Gallary CHOW Test Kitchen

  • I'm interested in trying the recipe out. Just wanted to advise CHOW staff that when I tried to print the recipe from the site, the ingredient list was not on the printed page.

  • This was very easy and insanely good -- thanks for the recipe Chow!!

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