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5.0 from 3 votes

Mango pudding

This lovely fruity set pudding is easy to make, wonderfully smooth and delicious.

Prep Time
15 mins
Cook Time
15 mins
chilling time (min)
2 hrs
Total Time
20 mins
Servings: 4
Calories: 181 kcal
Course: Dessert
Cuisine: Chinese

Ingredients

  • ⅓ cup water
  • 1 tablespoon gelatin (powder)
  • 12 oz Mango see notes
  • ⅔ cup coconut milk
  • ¼ cup sugar

Instructions

    Cup of Yum
  1. Place the water in a small bowl and sprinkle the gelatin powder over the top. Set aside for a couple minutes to "bloom" (swell up) while you prepare the mango and measure out other ingredients. It will look odd as it swells, but don't worry.
  2. Cut the mango into dice, removing skin and the stone. You can do this as you prefer, but I generally cut cheeks off either side of the stone, score in a cross pattern then pop open to give cubes (see the piece open up in ingredients photo above) that you can then easily cut off. Try to remove any obviously stringy pieces as you go.
  3. Once you have cut enough mango, place in a blender and blend until really smooth. If you have any doubt about it being smooth or if the mango was a little stringy, then also strain the mango with a fine strainer to remove any stringiness.
  4. Place the coconut milk, mango puree, sugar and bloomed gelatin mixture in a small pan. Warm over a relatively low heat, stirring almost constantly, to mix everything together and dissolve both the sugar and gelatin. Take care that it doesn't get too hot - DO NOT BOIL. The gelatin will start out as being in clumps but will gradually melt into the mixture. Once you can't see any pieces of gelatin and the mixture is smooth, remove from the heat.
  5. Divide the mixture between custard dishes, ramekins, glasses or moulds as you prefer. Gently tap the top if needed to pop any bubbles. Transfer the puddings to the fridge to set - they need at least two hours.
  6. Serve chilled, either as they are or with a drizzle of coconut milk or evaporated milk, and a few cubes of fresh mango.

Notes

  • For one recipe quantity (4 puddings), 12oz mango is approximately 3 of the smaller yellow champagne mangoes that you see pictured above. With other larger mangoes you will probably need less. 12oz is approximately 1 cup (240ml) of mango puree.
  • Video shows making a half quantity but method etc is the same.

Nutrition Information

Calories 181kcal (9%) Carbohydrates 26g (9%) Protein 3g (6%) Fat 9g (14%) Saturated Fat 7g (35%) Polyunsaturated Fat 0.1g Monounsaturated Fat 0.5g Sodium 10mg (0%) Potassium 227mg (6%) Fiber 1g (4%) Sugar 24g (48%) Vitamin A 920IU (18%) Vitamin C 31mg (34%) Calcium 18mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 181

% Daily Value*

Calories 181kcal 9%
Carbohydrates 26g 9%
Protein 3g 6%
Fat 9g 14%
Saturated Fat 7g 35%
Polyunsaturated Fat 0.1g 1%
Monounsaturated Fat 0.5g 3%
Sodium 10mg 0%
Potassium 227mg 5%
Fiber 1g 4%
Sugar 24g 48%
Vitamin A 920IU 18%
Vitamin C 31mg 34%
Calcium 18mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.