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Mango pudding is a type of pudding made from mango fruits that is popular in parts of China, Thailand, and India. In China, this pudding is most often found in dim sum restaurants. A refreshing, chilled dessert, mango pudding is also easy to make at home.
Gelatin-based, mango pudding always includes gelatin, water, and mango. The fruit may be fresh, canned, or a combination of the two. Canned mangoes can sometimes be found whole, or in puree or pulp form. Only high quality canned fruit should be used in this pudding, however.
When using fresh mangoes, the fruit must be properly ripe. The mangoes are first peeled and chopped, and the seeds are removed. Afterward, they are mashed or pureed in a blender for use in the gelatin.
Coconut powder, whipping cream, and sugar are often included in mango pudding. Salt and lemon juice are sometimes used as well. Though boiling water is necessary to properly prepare the gelatin, and therefore is always included, occasionally recipes may also call for ice water.
Although milk is always used, the type of milk varies. Some recipes call for white milk, others coconut milk, and still others suggest using evaporated milk. Depending on the recipe, whipping cream can sometimes be substituted for all or part of the required milk to create a richer pudding.
To make mango pudding, the gelatin and sugar are both added to boiling water and allowed to dissolve. Once dissolved, the mixture is usually combined with the mango puree or mashed mangoes. Then, the remaining ingredients are mixed in as well. Some recipes suggest blending the finished product in a blender or food processor for even mixing and a smooth texture. When all the ingredients are properly blended, the pudding is put into a serving dish or serving cups and placed in a refrigerator to chill for at least two or three hours.
Although the gelatin and sugar are always allowed to dissolve in boiling water, some recipes suggest mixing the other ingredients together with cold water in a separate bowl. Then, the mango mixture is combined with the gelatin mixture. Still other recipes advise cooking the mangoes briefly to soften them before use.
Mango pudding is often served with sweetened condensed milk Chantilly. As the name suggests, this Chantilly primarily consists of sweetened condensed milk, as well as whipping cream and salt. The Chantilly serves as a rich topper for the pudding.