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
The whole family loved this. Tangy and cool for summer. Creamy goodness.
Thanks Leanne! This is my daughter’s favorite dessert too when mango is in the season.
Can I use unflavored gelatin powder if I can’t get sheets?
Yes. Sure.
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.
Thanks Minh for your lovely feedback. I still can recall the deliciousness even in the cold winter days.
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.
Up to 24 hours.
How long can these stay in the fridge? Looking to make ahead for a dinner party
Yes, you can keep it in fridge up for 24 hours.
can I know what cream did you use?
I use whipping cream. Light cream also works.
for milk, do you use fresh milk or full cream milk?
Fresh milk.
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?
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
Hi,Craig
10g of gelatin powder would replace the 3 unflavoured sheets
What does “clean water” mean in step 2? Something other than the water the gelatin is soaked in? If not, how much water?
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.
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.
That’s good ideal😄