Mango Pudding Recipe
Easy mango pudding recipe — silky smooth and naturally sweet. A popular Hong Kong-style dessert made simple with fresh Pakistani mangoes and gelatin.
Founder, MMA Farms — 3rd-generation Multan mango grower
Prep Time
10 min
Cook Time
5 min
Servings
6 servings
Calories
180/serving
Ingredients
2 cups mango puree
about 3 ripe Sindhri or Chaunsa mangoes
1 cup whole milk
1/2 cup evaporated milk
1/3 cup sugar
adjust to mango sweetness
2 tablespoons (about 18 g) powdered gelatin
2 sachets
1/4 cup cold water
to bloom gelatin
1/2 cup hot water
Diced fresh mango and mint
for garnish
Step-by-Step Instructions
Make the mango puree
Peel and chop 3 ripe mangoes and blend until completely smooth to yield about 2 cups of puree. Sweet, low-fibre Sindhri or Chaunsa give the silkiest pudding. Strain the puree if you want an extra-smooth set.
Bloom the gelatin
Sprinkle 2 tablespoons powdered gelatin over 1/4 cup cold water and let it sit 5 minutes until spongy. Add 1/2 cup hot (not boiling) water and stir until the gelatin fully dissolves with no granules remaining.
Warm the milk and sugar
In a saucepan over low heat, warm 1 cup whole milk, 1/2 cup evaporated milk and 1/3 cup sugar, stirring just until the sugar dissolves. Do not boil. Remove from heat.
Combine everything
Whisk the dissolved gelatin into the warm milk mixture, then whisk in the mango puree until smooth and uniform. Taste and add a little more sugar if your mangoes were tart. Let the mixture cool for about 10 minutes.
Chill and set
Pour into 6 serving glasses or moulds. Refrigerate at least 4 hours, or until fully set and jiggly. Serve chilled, topped with diced fresh mango and a sprig of mint.
Tips for the Perfect Mango Pudding
Best Mango Variety
For this recipe, Sindhri works best for its sweetness and smooth texture. Chaunsa adds a richer, more complex flavor.
Make Ahead
This recipe can be prepared ahead of time. Store in the refrigerator and bring to serving temperature when ready.
Variations
Classic Version
Follow the recipe as written for the traditional preparation.
Nutrition Information
Per serving
About This Recipe
Mango Pudding showcases the versatility of mangoes in Chinese cuisine. From our orchards, in Multan, Pakistan, we believe the quality of the mango determines the quality of the dish. Using naturally ripened, carbide-free Sindhri or Chaunsa mangoes transforms this recipe from good to extraordinary.
Frequently Asked Questions
What mango is best for mango pudding?
Sindhri and Chaunsa from Pakistan work best due to their natural sweetness, smooth texture, and minimal fiber content.
Can I make mango pudding ahead of time?
Yes, most components can be prepared in advance and stored properly.
Quality Mangoes for Quality Recipes for Your Mango Pudding
The secret to an incredible mango pudding is using naturally sweet, carbide-free mangoes. Order from MMA Farms for the best results.
More Mango Recipes to Try
View all 32 mango recipes →
White Chaunsa Mosami
Multan's most celebrated mango — silky custard-like flesh, delicate sweetness, and a floral fragrance that no other mango can match. 100% carbide-free, naturally ripened, farm-direct from our Multan orchards.
5 kg Box
Rs. 2,950
10 kg Box
Rs. 4,950
Ships
July 10