Mango Pudding
A delicious creamy dessert made from sweet mangoes and coconut milk, this easy Chinese Mango Pudding recipe is gluten-free and adaptable.
Equipment
- blender
- large bowl
- small pot
- spatula
Ingredients
- 12 oz mangos fresh, fully ripe and tender
- 0.54 cups coconut milk full-fat kind or substitute with evaporated milk
- 2 tablespoon water cold
- 1.5 tablespoon white granulated sugar
- 1.5 tablespoon gelatin powder
- 4 tablespoon evaporated milk or coconut milk for a dairy-free version
Instructions
- Peel, pit and slice fully ripened mangoes into small pieces. Transfer mango pieces to a blender or food processor. Blend into a very smooth purée, at least 1 minute.
- In a large bowl, add cold water and gelatin. Mix for 30-45 seconds to thicken.
- To the gelatin mixture, add white sugar, coconut milk, and puréed mango. Stir until smooth and well combined.
- Transfer mango mixture to a small pot. On medium-low heat, whisk until gelatin has melted and fully dissolved, about 3-4 minutes.
- Pour mixture into four greased serving bowls or silicone molds. Poke out any air bubbles on the surface and smooth out the top with a spatula.
- Refrigerate for at least 6 hours or overnight until it sets. Serve chilled with evaporated milk.
Notes
For extra smooth pudding, run the mango puree through a fine sieve.
Nutrition
Serving: 1servingCalories: 159kcal
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