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Mango Pudding

User Rating 4 Star Rating (3 Reviews)


Mango Pudding
Koki Iino/Getty Images
Mango pudding is a popular dim sum dessert. Stephen Wong writes: "This simple dessert captures the glorious flavor of mango like no other. Its texture is silky rich, and its flavor, simply wonderful. Fresh cream is called for in the original recipe, but evaporated milk gives it the same richness without the fat."
Need a little help? Here are photo instructions showing how to make this recipe for Mango Pudding

Prep Time: 15 minutes

Cook Time: 3 hours

Total Time: 3 hours, 15 minutes


  • 2 envelopes (2 tablespoons total) unflavored gelatin
  • 3/4 cup (175 mL) sugar
  • 1 cup (250 mL) hot water
  • 3 cups (750 mL) pureed fresh mangoes
  • 1 cup (250 mL) 2 percent evaporated milk
  • 8 ice cubes
  • lime wedges, optional
  • fresh mango slices for garnish, optional


Add gelatin and sugar to hot water and mix until dissolved and smooth.
In large bowl, mix mango puree, evaporated milk and ice cubes. Pour gelatin mixture into mango mixture and stir until ice cubes are melted.
Pour mixture into jelly mould and chill until set, at least 3 hours. To serve, dip jelly mould briefly in hot water then turn pudding out onto platter. Squeeze on some lime juice, garnish with mango slices if desired and serve. (Best eaten within a day). Serves 8.

Each serving includes: Calories 208, 49 g Carbohydrates, 5 g Protein, 1 g Fat, trace Saturated Fat, 3 mg Cholesterol, 4 g Fibre, 42 mg Sodium, 345 mg Potassium. An excellent source of vitamin A and vitamin C. A good source of fibre and vitamin E.
This is a sample recipe from HeartSmart Chinese Cooking by Stephen Wong, one of the books in the Heart and Stroke Foundation's Heart Smart Library. Recipe reprinted with permission from Douglas & McIntyre.

Need a little help? Here are step-by-step instructions, with photos, showing how to make this recipe for Chinese Mango Pudding
User Reviews

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 3 out of 5
Needs some tweaks for fresh mangoes, Member MangoPudding2

Fresh mangoes contain an enzyme (papain or bromelain, I can't remember which) that eats gelatin. So this recipe simply won't work if you are working with fresh mangoes. I switched to a seaweed-based thickener (Gulaman powder, available in the Philippines anyway) and that worked fine instead. Alternatively you can use canned or jarred pasteurized mango puree. Or you can pasteurize your own. Blend your mangoes into a puree, then heat on the stove to 160 degrees Fahrenheit for just a couple of minutes. That should kill the enzyme that destroys your gelatin. For references, see season 5, episode 1 of Good Eats (""Deep Space Slime"") or search the net for mango & gelatin. I'm still experimenting with this one, but for my first couple of attempts I'm disappointed with the evaporated milk, I will try real cream next time instead.

88 out of 102 people found this helpful.

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