Mango Pudding
My mango pudding is smooth, creamy, delicious, and a perfect make ahead dessert. It is easy to make and will surely impress your friends.
Having lived in Hong Kong and enjoyed mango pudding regularly, I make it as often as I can, even now. It’s a simple recipe that can be put together in no time and yet impresses everyone who tastes it. Go ahead, try it! I bet you will love it!
Ingredients for Mango Pudding
Some mango, lime, coconut milk, sugar, and gelatine. That’s all it takes to make and set this delicious mango pudding.
Ingredients List for Mango Pudding
- 1/2 cup boiling water
- 1 1/2 tablespoons gelatine powder
- 1 cup mango puree (3 mangoes)
- 1 tsp lemon juice
- 3/4 cup coconut milk
- 2 tbsp sugar (optional)
- 1 cup mango chunks
- 2 tbsp evaporated milk
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The Gelatine
Let’s start with the gelatine. Gelatine takes time to mix and needs to rest for a bit.
- Add 1/2 a cup of hot water to a bowl or measuring cup.
- Pour in 1 sachet (1 and 1/2 teaspoons) of gelatine into the water.
- Mix it well and set aside to allow it to cool down.
The Mango
Next, let’s prep the mango.
- Peel 3 mangoes.
- Chop them into chunks and place them into a blender jug.
Blending the Mango
Now that we have our mango ready, let’s get going.
- Once the mango is added to the blender, squeeze in the juice of 1/2 a lime.
- Add 2 tablespoons of sugar (optional).
- Add 3/4 cup of coconut milk to the blender.
- Cover and blend until it is completely smooth.
- If the mango is a bit hairy, run the mixture through a sieve.
Adding the Gelatine
Once the mango mixture is ready
- Pour it into a serving bowl.
- Pour in the now cooled-down gelatine into the bowl.
- Mix well to evenly distribute.
- Cover the serving dish with a lid and place it in the fridge for 3 – 24 hours.
Serving the Mango Pudding
Placing the mango pudding in the fridge allows it to set.
- Once set, remove from the fridge and take the lid off.
- Serve into individual serving bowls.
- I like to add fresh mango on top of it – this helps give the mango pudding an even fresher taste.
- In true Hong Kong style, I like to serve my pudding with a dash of evaporated milk.
- Enjoy right away.
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My no-cook mango pudding is set using gelatine. Gelatine powder needs to be mixed into hot water and set aside to cool down, then added to the mango puree. Once mixed into the puree, it sets in the fridge for about 3 hours.
My Hong Kong style mango pudding is served cold with a dash of evaporated milk. The milk gives it an added deliciousness.
Yes, you can make mango pudding without the use of gelatine. You can use agar-agar powder in place of gelatine. If using agar-agar, you will need to boil the liquid with the agar-agar in order to activate it.
I use coconut milk in my mango pudding. I also set it with agar-agar powder in place of gelatine when I make it for my vegan friends.
Mango Pudding
Course: 10 minute recipe, Dessert, Fruit, Gluten Free, Kid Friendly, Mango, SummerCuisine: AsianDifficulty: Easy8
servings10
minutes2
hours58
minutes51
kcal3
hours13
minutesMy mango pudding is smooth, creamy, delicious, and a perfect make ahead dessert. It is easy to make and will surely impress your friends.
Ingredients
1/2 cup boiling water
1 1/2 tablespoons gelatine powder
1 cup mango puree (3 mangoes)
1 tsp lemon juice
3/4 cup coconut milk
2 tbsp sugar (optional)
1 cup mango chunks
2 tbsp evaporated milk
Directions
- Combine hot water and gelatine in a bowl and allow it to bloom for about 10 minutes.
- Peel and chop mangoes into chunks
- Add the coconut milk and lemon juice to the mango puree.
- Blend until smooth.
- If the mangoes are hairy, run the mixture through a sieve.
- Pour the mixture into a serving bowl.
- Add the cooled gelatine and mix well.
- Cover with the lid and place it in the fridge for up to 3 hours.
- Once set, serve into individual serving bowls.
- Serve with evaporated milk on top.
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