Chinese Mango Pudding

5 from 2 votes

Perfectly sweet and light mango pudding dessert are going to a fan favorite among adults and kids!

Prep Time10

Cool and Set8

Total Time8 10

Course: Dessert

Cuisine: Chinese

Servings: people

Calories: 148kcal

Author: Dana

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.
¾ cup boiling water, 2½ teaspoon gelatin
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.
2 yellow and ripe mangoes
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.
2 yellow and ripe mangoes, ¾ cup boiling water, ½ cup coconut milk or half & half, 1 tablespoon condensed milk, ½ to 1 tablespoon sugar, 2½ teaspoon gelatin
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.

@cookwithdana
My pufffinggg 😂 here is my not too sweet’ Asian dessert 🙈 #mango #pudding #delicious #foodtok
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