This cold yummy dessert is best eaten during hot weather. It should be soft but firm enough not to fall apart when scooping up with a spoon. It should also have a strong mango flavour and smooth texture. Use only fresh mangoes when available. If they are not in season and you’re really craving for mango pudding, then canned mango cubes can be a substitute.
Try this simple recipe and you can have a cooling dessert anytime. Can last up to 5 days in the fridge.
Cut mango flesh into smaller chunks and put them into a blender
Blend into a smooth and fine puree with a little bit of water.
Add gelatin powder into a pot of cold water to prevent any lumps from forming and mix well
Add the sieved mango puree into the gelatin mixture and mix thoroughly until fully combined
Remove any bubbles on the surface by pricking with a toothpick before chilling
Mango Pudding
Ingredients
- 2 large sweet ripe mangoes 400 g mango flesh
- 20 g gelatin powder
- 150 g sugar
- 300 ml cold water
- 150 ml evaporated milk
Instructions
- Cut the mango flesh into smaller chunks and put them into a blender.
- Blend into a smooth and fine puree with a little bit of water.
- Add the evaporated milk to mango puree and give a quick burst in the blender.
- Sieve the mango/milk puree through a fine strainer to remove any fiber from the mango.
- Add gelatin powder into a pot of cold water to prevent any lumps from forming and mix well.
- Add in the sugar and heat gently while stirring continuously until sugar and gelatin are fully dissolved. Do not let the mixture boil.
- Set aside to cool down.
- Add the sieved mango puree into the gelatin mixture.
- Mix thoroughly until fully combined.
- Scoop the mango mixture into individual containers and cover.
- Chill in the fridge for at least 2 hours or until it sets.
Notes
- Remove any bubbles on the surface by pricking with a toothpick before chilling.
- Mango pudding can last about a week in the fridge covered.