Another summer comforting and creamy mango pudding. I am stuck in my city this year because of the travel limitation order from my daughter’s school. So the 40 degree C days are quite hard to survive. Then you will find that I got lots of puddings, jelly and salads made in previous weeks. Among all of these pudding, I love this version so much because it is much stronger in flavor. 
This mango pudding is quite popular in Chinese dessert shops where lots of yummy and interesting dishes are served for example this sticky rice balls over mango smoothie, red bean soup and nuomici. I am not a sweet tooth, but I just love sweet dessert in those sun-shinning days. In the dessert shop, they are all packaged in a collection with smaller amounts.
I will introduce a mango jelly version soon using agar agar. Comparing with agar agar with creating a fragile crispy texture, the texture of gelatin dessert is so smooth!
Instructions
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Soak gelatin sheets in cold water until soft. In a small pot, dissolve sugar in clean water. Then heat the water temperature among 50 degree C to 70 degree C, place Gleatine in. Stir until dissolved.
- Add the liquid to fresh mango cubes, blend until very smooth.
- Add milk and cream. Mix well.
- Divide into 4 containers. Chill until firmed (takes 2 to 4 hours)
Other recommended summer dishes
Almond tofu
Smashed cucumber salad
King oyster mushroom salad
- 2 cups fresh mango cubes
- 3 unflavored gelatin sheets 15g
- 1/2 cup granulated sugar , or more if needed
- 1 cup water
- 100 ml cream
- 150 ml milk
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Soak gelatin sheets in cold water until soft.
-
In a small pot, dissolve sugar in clean water. Then heat the water temperature among 50 degree C to 70 degree C, place Gleatine in. Stir until dissolved.
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Cut fresh mango in half and then dice the fresh mangos out. Blend well with the gleatine liquid. Blend well.
-
Add milk, cream and mix well.
-
Divide into four containers. Chill until firmed.
-
Before eating, decorate the fresh mango dices.
Since gelatin sheet and gelatin powder have different bloom values, I recommend using 10g gelatin powder as a substitute to gelatin sheets.
Hello I want to make this with Gypsum and canned mango how would I do so and what would the ratios and amounts be please?
Alana,
I have never tried with gypsum, so I am so sorry that I cannot figure out the exact amount. You can use canned mango to replace fresh mango.
Am planning on trying out your recipe for the very first time for a pot luck party and I was wondering if I can use mango puree (from Can) as an alternative option and if so, how many cups would you suggest that I use for serving of 8-10 ppl? Thank you in advance for your assistance and look forward to hearing your expert advise!
Sorry, Melnda. I cannot figure out the exact amounts of ingredients if using canned mango. I believe you should slightly decrease the amount of sugar. I will suggest using only 1/4 cup of sugar instead of 1/2 cup in original recipe.
For 8-10 people, we need to triple the recipe.
lol this looks good im going to make this for my school exam in cooking
These look so good!! Will I be able to cut them like the coconut bites?
Thanks!
Cutting may break the shape as no starch added in the pudding. But you can try to use a ice block for smaller shapes.
can I use agar agar instead of the gelatin?
Yes, Agar agar works fine too with a different but also lovely texture.
Can you use coconut cream instead of heavy cream was going to use coconut milk as well
Yes, coconut cream should work too.
In the ingredients section, you mention if using gelatin powder, substitute with 10g of powder but in the note, it says use 7.5g powder. Should I use 10g or 7.5g? Thank you.
If you use gelatin sheets, then use 10g. If you use powder, use 7.5g.
How many cups of frozen mango should I use instead of fresh Mango?
With the same amount.
When did you add the milk?
Along with the cream.