Mango Pudding

Mango Pudding is a popular dessert in Southeast Asia. A deliciously bright and cheery tasty delicacy especially enjoyed in the summer. This dessert is  made of ripened mangoes, all purpose cream, sugar, and diluted gelatin. All mixed together, chilled, decorated with more mangoes, drizzled with a nice amount of condensed milk. A refreshingly sweet dessert both adults and kids will love!

Mango Pudding Recipe :

Ingredients

• 3 pieces ripe mango
• 250 ml all purpose cream
• ¼ cup sugar
• 2 tablespoons gelatin (dissolved in 150 ml water)
• Condensed milk

Steps:

1. First prepare the mangoes by taking the fleshier parts and cutting these into cubes. Scoop the ‘meat’ of the fruit. Transfer these into a food processor, blend and set aside.
2. In a pot; heat up all purpose cream and sugar, mix till sugar dissolves. Pour in mango puree and mix well.  Then pour in diluted gelatin and stir till smooth. 
3. Take the pot off the heat and pour the mixture in serving cups. Let these rest in the fridge for 2 hours or overnight. Serve topped with fresh mangoes and condensed milk.

How to make this Simple Mango Pudding Recipe?

How to make Mango Pudding without egg? Is easy and simple to make. Just needing a few ingredients with around 3 steps to create such a wonderful summer dessert. This creamy mango pudding recipe starts with getting the fleshier sides of the mangoes (beside the large middle seed), chopping these into squares and scooping these into a food processor or blender to make into a puree. Setting this aside before making the cream base of all purpose cream and sugar, mixing till the sugar dissolves, then pouring in the puree, mixing till you do not see any more white streaks. Then add in gelatin diluted in a bit of water, this will act as the stabilizer and help solidify the pudding better. You can run these into a sieve to make sure you get a nice smooth batter, but if you’d like pops of fruit add in more mangoes and  place the mango batter right into serving cups. Let these rest in the fridge, covered with a lid or cling wrap for 2 hours or overnight. Just till it’s cold, thick and creamy enough to enjoy. Serve with more mango chunks on top or drizzle with condensed milk!

A delicacy you can find in almost all FIlipino, Chinese chain restaurants in the Philippines, sometimes are even sold as a limited edition in some stores or small stalls, online, or even at your local neighborhood. A smooth but still slightly chunky cold dessert that melts in you mouth and cools you down from the summer heat.

Questions :

• Make Mango Pudding Recipe without Gelatin and agar agar?

Replace the gelatin with agar agar, or if both are not available, use (1 – 2 tablespoons) cornstarch, (half or around 1 tablespoon of) xanthan gum, or (a 5:1 ratio, or ⅛ teaspoon )guar gum. All which are gluten free thickeners.

• What is the difference with mango custard pudding ?

Both are one and the same, though some ‘custard’ recipes found in the internet might be made with the addition of eggs which needs to be steamed or baked.

• Make “Healthy Mango Pudding ?
  • Turn this into a “Vegan Mango Pudding” by using muscovado or coconut sugar instead of regular sugar, lessening this in half, adding unsweetened coconut milk, using agar agar instead of gelatin as these solidifies very watery mixtures better.
  • Make “Mango Coconut Chia Pudding” which is similar to the recipe below but made with coconut cream or milk instead of all purpose cream, and 1 – 2 tablespoons chia instead of adding gelatin as the chia seeds will absorb the liquids and thicken it naturally. The amount of Mango Chia Pudding calories are around 140 calories for a serving of more or less 1 cup.

• Other additions ?
  • To make this dessert even more enjoyable, add in some tapioca pearls for a “Tapioca Mango Pudding ” (Mango Tapioca Pudding) for an extra chewy texture. Tapioca pearls are slightly big balls that you might know as the ‘sweet and very chewy black balls in milk tea’. These also come in many different colors which makes the dessert more fun to look at.
  • Add in Sago which are very small chewy translucent balls for a slightly less chewy but still delightfully textured “Sago Mango Pudding” (Mango Sago Pudding).

• No all purpose cream? Use this instead :

Use coconut milk or if you’d like a thicker texture, use coconut cream. Following similar steps as the recipe card below for an aromatic slightly nutty “Mango Pudding with Coconut Milk” (Mango Coconut Pudding).

• Different puddings ?

This pudding can be found all around Asian countries, all differing in preparation, methods and a bit in taste. While all slightly different these all are absolutely still delicious! For example :

• Chinese mango pudding – made with either coconut milk or evaporated milk, sieved a few times to have a really smooth texture. Placed in molds, and served popped out of the mold, or as is.
• Japanese mango pudding – ‘purin’ or ‘pudding’ that is made way creamier and milkier due to the mix of heavy cream and milk. These are also often touched up with more whipped cream on top.
• Indian mango pudding (mango pudding recipe Indian) – made with either custard powder or cornstarch, similarly to the Japanese recipe is also made with heavy cream and milk, sometimes simple, sometimes given more life with some cardamom pods and or other spices.
• Mango Pudding Recipe Hong Kong – Hong Kong style pudding made of evaporated milk, coconut milk or heavy cream. And is served with more evaporated milk.

Other Yummy Mango Recipes!

• Mango Kani Rolls ( a mango and crab sticks rice paper rolls)
• Spicy Mango Kani Salad
• Mango Ice Candy (a mango flavored FIlipino ice popsicle)
• Mango Jelly
• Mango Graham Refrigerator Cake
• Mango Cheesecake
• No Oven Mango Bravo (a no bake mango-flavored chiffon cake)

Mango Pudding Resipi: (Tagalog version)

Mga Sangkap :

• 3 piraso hinog na mangga
• 250 ml all purpose cream
• ¼ tasa asukal
• 2 kutsarang gelatine (na tinunaw sa 150 ml tubig)
• Condensed milk

Paano Lutuin :

1. Una, hawaiian ng pa-parisukat ang mga karne ng mangga. Isandok ang mga ito at ilagay sa food processor. I-blend at itabi.
2. Sa palayok, initin ang all purpose cream at asukal, haluin hanggang matunaw ang mga asukal. Ihalo dito ang mango puree, pagkatapos haluin ang hinalong gelatin.
3. Tanggalin ang palayok sa init at ibuhos sa mga tasa. Palamigin sa ref ng 2 oras o magdamag. Ihanda na dinekorasyonan ng mangga at condensada.