mango pudding|

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. 

mango pudding|

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! 

mango pudding|


  1. 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 pudding|
  2. Add the liquid to fresh mango cubes, blend until very pudding|
  3. Add milk and cream. Mix pudding|
  4. Divide into 4 containers. Chill until firmed (takes 2 to 4 hours)mango pudding|

Other recommended summer dishes

Almond tofu
Smashed cucumber salad
King oyster mushroom salad 

mango pudding|

Chinese Mango Pudding

Chinese style mango pudding
4.93 from 13 votes
Print Pin Rate
Course: Dessert
Cuisine: Chinese
Keyword: mango, Pudding
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4 making 4 dessert serving
Calories: 249kcal
Author: Elaine


  • 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


  • 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.
  • 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.


Calories: 249kcal | Carbohydrates: 44g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 29mg | Potassium: 254mg | Fiber: 1g | Sugar: 42g | Vitamin A: 1510IU | Vitamin C: 41.3mg | Calcium: 67mg | Iron: 0.2mg
mango pudding|

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  1. 5 stars
    I couldn’t find gelatine sheets, but used 6 McKenzie’s gelatine leaves (10g) instead. Worked perfectly and the end product was a refreshing and delicious summer dessert. Thank you for the idea.

  2. How long would these last in the fridge? I want to make them for a party for about 20 people but don’t want to make it on the day off as I’m making many other things.

  3. If using powder do you still use the one cup of water for the powder and then pour that into the ingredients when you add the mango?

  4. I will have to use the gelatin powder in place of gelatin sheets. Did you mean 10 mg of gelatin powder would replace the three unflavoured sheets in total, or I would need 10 mg powder for each of the sheets (making eight portions)? Thanks

  5. What does “clean water” mean in step 2? Something other than the water the gelatin is soaked in? If not, how much water?

    1. Hi, ES
      The first part of water is used to soak the gelatine, and the second part of water needs to be heated to dissolve the sugar.

  6. 5 stars
    Hi, I’ve been working at mizu pan asian and whithout decorations on they would keep the pudding up to one week in the fridge.