Description
This Chinese Mango Pudding is a smooth, creamy, and refreshing dessert made with fresh ripe mangoes, gelatin, and coconut milk. It offers a perfect balance of sweetness and tropical flavor, making it an ideal treat for warm weather or a light finish to any meal.
Ingredients
Scale
Main Ingredients
- 2 yellow and ripe mangoes (makes 1 cup mango purée)
- ¾ cup boiling water
- 2½ tsp gelatin (1 packet Knox gelatin)
- ½ cup coconut milk or half & half
- 1 tbsp condensed milk
- ½–1 tbsp sugar (adjust to mango sweetness)
For Garnish
- Extra mango chunks
- Drizzle of diluted condensed milk (½ tsp water + 1 tsp condensed milk)
Instructions
- Bloom Gelatin: Pour the boiling water over the gelatin powder in a bowl. Stir well until the gelatin is fully dissolved. Set this mixture aside.
- Make Mango Purée: Peel and cut the ripe mangoes, then blend them in a mixer until smooth to create a fresh mango purée.
- Combine Ingredients: In a pot, combine the coconut milk, condensed milk, sugar, and the dissolved gelatin mixture. Add the mango purée and any optional mango chunks if desired. Heat gently over low to medium heat, stirring frequently for about 3 to 5 minutes until it just starts to simmer. Avoid boiling to prevent gelatin from losing its setting ability.
- Adjust Sweetness: Taste the mixture and add more sugar or honey to balance the sweetness according to the ripeness and natural sweetness of your mangoes.
- Set the Pudding: Pour the mixture into small bowls or ramekins. Place them in the refrigerator and chill overnight or until the pudding is fully set and firm.
- Serve: Before serving, top the pudding with extra mango chunks and drizzle with diluted condensed milk made by mixing ½ teaspoon water with 1 teaspoon condensed milk for a creamy finish.
Notes
- Use ripe, yellow mangoes for the best flavor and natural sweetness.
- Do not boil the mixture after adding gelatin to ensure the pudding sets properly.
- You can substitute coconut milk with half & half for a creamier texture but less coconut flavor.
- Adjust sugar based on the sweetness of the mangoes to suit your taste.
- Refrigerate at least 4 hours but overnight is best for full setting.
- This recipe can be made ahead and stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Chilling, Blending, Simmering
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving (about 150g)
- Calories: 180 kcal
- Sugar: 22 g
- Sodium: 50 mg
- Fat: 5 g
- Saturated Fat: 4 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 10 mg
Keywords: Chinese mango pudding, mango dessert, gelatin dessert, coconut milk pudding, fruity pudding, no-bake dessert
