Chinese Mango Pudding (芒果布丁)

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Chinese mango pudding is the perfect dessert if you’re looking for something light and not too sweet. The pudding is refreshing to the palette and tastes great for the summer (any season really). It is made with mango puree and coconut milk. Half and half is also really good to use if you like your mango pudding on the creamier side.

Mango pudding is usually served at Cantonese or Hong Kong restaurants at the end of the meal. However, this popular dessert can also be found in many Southeast Asian countries like Malaysia, Indonesia, Philippines and more! If you can’t find this mango pudding at your local Chinese joint, I highly recommend to make this simple recipe at home.

Important Notes for Delicious Mango Pudding

• Use boiling water not warm water to melt the gelatin
• Yellow ripe mangoes (mostly found in Asian grocery stores) are perfect for this recipe. They are extra sweet and often used for mango pudding. If you can’t find the yellow mangoes, I recommend to use extra ripe mangoes and add extra sugar or honey until it fits your taste buds.
• Don’t boil the mango pudding or leave on the stove for too long. I found that the milk curdled meaning that the milk separated from the mango mixture. Cooking on the stove for 4-5 minutes helps kill the bacteria and you can leave in the fridge for a few days longer.
• The recommended serving size for this mango pudding is 4 people. It can stay in the fridge for 3 days MAX so eat up when its fresh! When the mango pudding turns color, I suggest throwing away.

INGREDIENTS YOU NEED FOR YOUR MANGO PUDDING:

• yellow & ripe mangos (makes 1 cup mango puree)
• boiling water
• coconut milk or half and half
• condensed milk
• sugar (adjust the sugar depending on how sweet your mangoes are) or honey
• gelatin (1 packet of Knoxx gelatin)

STEPS TO MAKE THE MANGO PUDDING:

1. Boil hot water to the gelatin and mix together. Make sure the water is boiling so it can help dissolve the gelatin. Set the mixture aside.
2. To make the mango puree, cut mangos and place in a blender. Blend until smooth. I recommend to use yellow mangoes because they are sweeter. If you can’t find them, make sure to use ripe or sweet mangoes.
3. In the pot, add ½ cup coconut milk, 1 tablespoon condensed milk, ½ tablespoon sugar and the gelatin mixture from step one. If you like mango, you can also add mango chunks in the pudding. Slowly heat the pot on low medium until it starts to simmer (NOT BOIL) while mixing frequently with a spoon. This takes 3-5 minutes depending on the power of your flame. Do a taste test to see if its sweet enough. You can also add more or less sugar or honey depending on your sweetness preferences. Sugar will need to be adjusted depending on what mangoes you are using. NOTE: if you have extra mangoes, chop them in small pieces and add in the filling.
4. Add the filling in small bowls and refrigerate overnight. Enjoy with condensed milk at the top and more mango chunks ◡̈ NOTE: I mixed ½ teaspoon water to 1 teaspoon condensed milk to create that ‘watery’ milk texture.

MORE MANGO DESSERTS:

• mango mochi – super easy mochi filled with sweet mango and mochi coated with coconut flakes
• mango float – mango ice cream box cake is a classic Filipino dessert
• mango pancake – thin mango crepe is wrapped with sweet mango and cream

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