Want to know how to make Mango Pudding? I’ll tell you. I’ll tell you exactly how to make this delicious recipe!
Mango pudding is a great dessert to make when you’re looking for something sweet. As well as being delicious it’s also very easy to prepare and a great treat for the family. I’ll walk you through how to make mango pudding.
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:
- Dissolve a packet of gelatin in boiled hot water.
- Stir in some sugar and a pinch of salt.
- Add in the milk or cream.
- Mix in the mango puree.
- Pour the mixture into 4 ramekins or small bowls.
- Cover with saran wrap and chill in the fridge for 2 hours or until set.
- 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.).
- 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.
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!
Fresh Mango Pudding Recipe
Mango pudding is a popular dessert in Asian countries. This recipe prepares rich and creamy fresh mango pudding by mixing agar agar, pureed mango, milk and sugar. The garnish of fresh fruit makes it even more tempting.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: 3 servings
|1 cup Mango Pulp (or mango puree), (approx. 1 large Mango)|
|3 tablespoons Hot Water|
|1 teaspoon Agar Agar Powder (Chinagrass or non-flavored Gelatin)(or 5 gms Agar Agar Strands)|
|3/4 cup Milk|
|1/4 cup Condensed Milk|
- If you are using fresh mango, peel and dice the mango. Blend diced mango in a blender or food processor until smooth puree.
- Pour 3 tablespoons water in a pan. Add 1 teaspoon agar agar powder. Mix well and cook until it dissolves completely. If you are using agar agar flakes(strands) instead of agar agar powder, cut the flakes into small pieces using a scissor and then cook it in water in a pan until it dissolves completely.
- Meanwhile, heat 3/4 cup millk in the same pan over medium flame. Let it heat for 3-4 minutes. Then, add 1/4 cup condensed milk and turn off the flame. Mix well. There is no need to boil the milk.
- Add dissolved agar agar mixture to the milk and mix well. Let the milk cool for a few minutes.
- Add mango puree.
- Mix well.
- Pour it into 3 individual serving bowls. Cover the bowls with aluminum foil or plastic wrap and place in the refrigerator for at least 4-5 hours before serving.
- Garnish with fresh diced mango or dry fruits and serve.
Tips and Variations:
- If you are using agar agar flakes(strands) instead of agar agar powder, cut the flakes into small pieces using a scissor and then cook it in water until it dissolves completely.
- Replace plain milk with coconut milk to make a Chinese style creamy mango pudding.
- For creamy pudding, use 1/2 cup milk and 1/4 cup heavy whipping cream instead of 3/4 cup milk.
- If the fresh mango is fibrous, strain the prepared mango puree and discard solid fiber parts of fruit.
- This pudding is a best dessert for a small party or guests as it can be prepared in advance.
Taste: Sweet and creamy
Serving Ideas: This mango pudding recipe captures the taste and flavors of mango very well, serve it as a summer dessert after dinner or as a snack in evenings.
Mango Pudding (Hong Kong Style)
This popular Hong Kong style dim sum dessert is incredibly easy to make at home! Fruity, soft, luscious mango pudding, topped with fresh cream and studded with fresh mango pieces. It’s sweet, tart, and creamy all at once. Use a ripe, juicy mango for maximum flavour. It’s a great dessert to make in advance, not to mention it’s a great gluten free option. If you don’t eat dairy, you can also make this recipe using coconut milk.
Serve these in cute little containers, or put it in a fun mold and unmold for serving!
Mango Pudding (Hong Kong Style)
- 300g mango flesh for puree, plus 1 extra mango for garnish (see note)
- ¼ cup cold water
- ⅓ cup hot off-the-boil water
- 2-4 Tbsp honey (depending on mango sweetness)
- 2 tsp gelatin powder (I use Knox brand), for a firmer pudding that can be easily unmolded, use ½ tsp more)
- Lime or lemon juice, as needed (depending on the mango)
- ⅓ cup whipping cream or coconut milk, plus extra for serving
- Optional garnish: mint leaves
Note: You can use frozen mango for this as long as it’s RIPE and sweet. I find Asian brands (from Thailand or the Philippines) tend to have better quality frozen mangoes, the Western brands often use more fibrous varieties and have pieces that are not ripe mixed in. If this is the only kind you can find, that’s fine, just pick out any pieces that look underripe.
Ingredients and Kitchen Tools I Use
Sprinkle gelatin onto ¼ cup cold water and let it sit for about 10 minutes until the water has been absorbed.
Meanwhile blend mango and 2 Tbsp of honey until smooth (you can strain it if you want to ensure smoothness) and transfer to a small pot. Add the cream and cook over medium heat, stirring constantly, until it is steaming. Once steaming, turn off the heat.
Pour hot off-the-boil water into the bloomed gelatin and stir to completely dissolve; pour this into the mango mixture and stir to mix well.
Taste the mixture and add more honey and/or lemon juice as needed.
Stir in mango dice, pour into molds. Refrigerate at least 3 hours or until the pudding is cold and set, if you want to unmold it, wait 8 hours if possible to ensure maximum firmness.
To serve pour some cream over the pudding, garnish with more mango cubes and mint leaves, enjoy!