Mango pudding is a simple dessert but this colorful sweet treat is very popular in China, Thailand, Malaysia, Singapore and Hongkong. In many parts of the world Mango pudding is simply called ‘Chinese pudding’. I have read that in Hongkong puddings are regarded as British treat, i don’t know the exact reasons behind it.
The pudding base for this recipe is a simple mixture of mango puree with gelatin and cream which is topped with dollops of beaten double cream. Traditionally double cream is lightly beaten which you can pour on top of set pudding but in this recipe I have used a bit thicker topping just for decoration purpose.
Mango puddings are available in many grocery stores nowadays and I have couple of the but did not like the taste of it. I find them rather bland. As the dessert it very simple to make, often make it at home.
Take hot water in a mixing bowl, add sugar to it and mix until the granules dissolve. Add Gelatin powder to it and mix well. You need to make sure no granules are left in the mixture.
Next step is to add mango puree. As mango is he key flavour for this dessert, using good quality mango makes all the difference. I find Indian Alphonso mangoes to be very delicious and it also has a nice sweet aroma to it. If you are using canned mango puree, try to use a good brand. Now add double cream to the mixture and whisk everything well.
Pour the mixture in serving cups and chill for at least 5-6 hours. This will set up the Gelatin with Mango puree.
Tip: as the dessert is colorful, using transparent serving pots will be ideal. Just a thought.
The best part about this dessert is that you can make it in advance, even couple of days ahead and just keep in the refrigerator until you are ready to serve them to your guests.
Before taking out the pudding from fridge, beat some double cream until it holds up shape. It should take 8-10 minutes if you are using a hand whisk. Once ready, put 1 Table spoon full dollops on top of chilled pudding. Now, traditionally the double cream is lightly beaten and poured over set pudding, in such case, beat double cream only to ribbon stage.
Tip: Be careful towards the end and do not over whisk.
Cut some fresh mango pieces according to your desired size which will be based on your serving pot and lay them on top of cream for garnish.
Tip: If you are planning on making it couple of days in advance, don’t garnish it; rather do that step on the day.
- Mango Puree - 200g
- White granulated sugar - 40g
- Gelatin Powder - 1 tsp
- Double Cream - 50ml
- Hot water - 160ml
- For Topping:
- Double Cream - 100ml
- Fresh Mango for garnish
- Take hot water in a mixing bowl, add sugar to it and mix.
- Add Gelatin powder and mix well.
- Add mango puree and stir.
- Add double cream and give a final whisk.
- Pour the mixture in serving cups and chill for at least 5-6 hours.
- Beat some double cream until it holds up shape.
- Put 1 Table spoon full dollops on top of chilled pudding.
- Add small cut mango pieces on top for garnish.