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
-
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
Chinese Mango Pudding
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Hello, I am new to the dessert area, Like the above question for soaking the gelatin; so the idea is for soften the gelatin only and discard the water from soaking it yes. I am correct to assume that the unflavored gelatin is in powder form? If you soaked them in water will it dissolved by themselves? Or how do you separate the soaked gelatin from the water? Thanks.
Hi Louis,
I am using gelatin sheets. They will become soft after soaking but you still can remove it from the water easily.
Hello. Tried out your recipe and eating the mango pudding right now! Perfect texture but too sweet for my taste. Will try again with 1/3 cup of sugar next time.
I just love extreme tastes. So in most cases, I use enough sugar in desserts. You can adjust the sugar accordingly. Happy cooking!
Hello Elaine
Where can I buy gelatine sheets in China? Can you send me the characters that I could show to someone in the local market?
Thank you!
It is 吉利丁片, you can get it from taobao or baking ingredient stores.
Thanks!
Hi there.
Is there any way to make this completely dairy-free? I’m lactose-intolerant unfortunately and would love to give this recipe a try. Is the heavy cream necessary or is there a substitution that can be made for it?
Thanks.
Hi Jamie,
Heavy cream is not necessary but it brings a strong milky flavor. You can use 200ml coconut milk and skip it.
I am confused about the gelatin sheets. It says ‘two packets’ in the ingredients list and in the description to ‘soak the gelatin sheet’ ….how many sheets does it use? I am trying to convert it to use the powder. How much powder would I use instead? Thank you it’s for my daughters class at s hope who is cooking this on Monday!!
Hi Me,
Sorry for the misunderstanding. I use 2 gelatin sheets. If you want to use gelatin powder, I recommend using 7.5g or based on the special bloom value.
Hello 🙂 How much powder gelatin would you substitute ? Thank you
7.5g to 8g gelatin powder
Dear Elaine,
thank you again for your wonderful recipes!
I especially love this mango pudding and tried it several times already. So yummy!
Just a quick question though: I want to prepare this for a friend who loves mango, but sadly is lactose-intolerant. Can I maybe skip the heavy cream and substitute it with more coconut milk? Might not be that creamy, but maybe it will turn out fine?
Is it possible to substitute a pound of frozen mangoes for the three fresh mangoes?
yes, fresh mangoes should work fine too.
Would canned mangoes work as well? Or would you recommend not using them?
-Thanks
You can use canned mangoes in pudding mixture. But I still recommend fresh mango for decoration.
Hi if I were to use mango puree from can how much should I use?
Hi June,
You can use 400g canned mango in this recipe.
Can I replace heavy cream with milk?
Yes, you can try. But the mango pudding will have lighter milky flavor.