Mango pudding is one of my favourite childhood desserts. My parents would take us out for dim sum with their friends every Sunday and there was one restaurant we went to which made the most amazing mango pudding. Every time I think back to those Sundays, I remember eagerly waiting for the lazy susan to empty out so that I could get straight into my mango pudding!
No other mango puddings to this day have been able to replicate my childhood mango pudding. That is, until my Chinese mum decided she wanted to make that same mango pudding. After testing numerous recipes she found on the Internet and from her Chinese cookbooks and without any success, she decided to make up her own mango pudding recipe and it’s perfect. It’s as easy as making jelly and tastes just the same as that mango pudding I had over a decade ago - the delicious taste of fresh mango and pulpy texture is just as I remembered and now I can make it anytime I have a craving.
My mum’s mango pudding recipe…
Serves 4
Preparation time 10 - 15 minutes
Refrigeration time up to 3 hours
4 small ramekins; 1 medium sweet mango; 1 packet of instant mango jelly (aeroplane jelly brand recommended); 250ml of hot water; 4 tablespoons of a quality vanilla ice-cream (full cream recommended - my mum makes her own);
1. Remove flesh from mango and place into a blender, blend on low for 30 seconds.
2. In a 500ml glass measuring jug, add the packet of mango jelly and 250ml of hot water and stir well until the mixture dissolves completely.
3. Add 4 tablespoons of full cream vanilla ice-cream to the jelly mixture and stir the mixture until it melts.
4. Once the ice-cream has melted, add the mango & stir through.
5. Pour the mixture into four ramekins, if there are bubbles in the mixture give the ramekin a gentle tap on your kitchen bench.
6. Cover with glad wrap and refrigerate. It takes up to three hours to set depending on how cold your fridge is.
7. Serve the mango pudding on its own, with fruit or topped with condensed milk.
The ingredients quantity is based on making enough mango pudding for four servings, to make more just double or triple the ingredients above and follow the same steps. The mango pudding is set when it is no longer liquid and a bit springy.
I hope you enjoy it as much as I do
8 Comments
Sharing a family recipy is pretty generous, I will give it a go at the weekend and let you know how I do!
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Awesome! I look forward to hearing how you go Soras - hopefully there’s still good quality mangos out there as it makes a huge difference.
Do you top it with sweetened condensed milk or evaporated milk?
sweetened condensed milk - let us know how you go David
Wow just made this, quick, easy & very tasty! Thank you!
Awesome to hear Chantel - first time writing a recipe so I was hoping it was clear
mango pudding is one of my favourite desserts.
What about that mango dessert that has ice added to it?
Saw it made on SBS food show.
Will have to get mum onto that Patti - great idea!