Mango Pudding is a rich and silky dessert that is bursting with luscious mango flavor. The simplicity of it all makes it great for parties and company.
Mango Pudding popped up in my mind when I went grocery shopping for the week just a couple of days ago. The local Asian supermarket had mangoes for sale. They were $5.99 for a box of 12 medium sized mangoes. What an awesome deal! I wanted to get them knowing how much Bella and Jamie love this sweet, luscious and juicy fruit. But 12 mangoes for our small family seems a lot and I didn't want to risk having to throw out rotten mangoes just because we could not finish consuming them. However, I could not bring myself to pass on this deal (I know, silly struggles that I deal with sometimes). So, I decided to still get the mangoes and use some of them to make Mango Puddings as they can be refrigerated for a few of days and still have plenty left that can be eaten fresh.
Mango pudding is a very simple dessert that is commonly found in Chinese restaurants and Dim Sum restaurants in Singapore. This silky and creamy dessert is made from mangoes, evaporated milk and sugar, a very popular choice of dessert that is served cold. My brothers and I would always request to have it, even after a heavy dinner. My youngest brother, who is notorious for not eating any fruits at all, loves this dessert and would even eat the mangoes. Hence, I am almost certain it would be a big hit with the kids!
I used red magoes in this recipe and that gave the pudding a natural rich color. The recipe is very easy to follow, no artificial colorings needed and it can be made in advance for parties or while you finish preparing the rest of your meal.
by Miss Crumbs A Lot, adapted from "Quick & Easy Asian Desserts"
4 Medium Sized Ripe Mangoes (approx. 3 lbs)
2 to 2 1/2 tbsp Gelatin Powder (depending on how dense you like your pudding)
1/2 cup Cold Water
1/2 cup Boiling Water
3/4 cup Sugar
3/4 Evaporated Milk
1 tsp Vanilla Extract
Whipped Cream (for topping)
Maraschino Cherries (for topping)
1. Peel, slice and puree 3 mangoes in a food processor. Cut the remaining 1 mango into 1/2 inch cubes. Set aside.
2. Soften the gelatin powder in cold water then stir the boiling water into the mixture. Ensure that the gelatin is completely dissolved. Set aside to cool.
3. Combine the gelatin mixture, mango puree and mango chunks in a large bowl, ensuring that it is well mixed.
4. Stir in sugar with the evaporated milk until it is completely dissolved. Add vanilla extract.
5. Add the sugar-evaporated milk mixture to the gelatin-mango mixture, stir well.
6. Divide the mixture into dessert bowls and chill for 6 hours or until it is firm.
7. Top with whipped cream and maraschino cherries, if desired, before serving.
A Singaporean SAHM living in Houston, Texas. Discovering her potential in the kitchen with authentic Singaporean Cuisine. And exploring the dynamic food scene Houston has to offer.