Mango Pudding Recipe
Make Mango Pudding Recipe in just 3h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Mango Puree
Pudding Base
Optional Garnish
Method
Mango Puree
- 1
Prepare mangoes
Peel and dice ripe mangoes until you have about 2 cups of flesh. Reserve a few tablespoons of diced mango for garnish if desired.
- 2
Make puree
Place the diced mango and 2 tablespoons granulated sugar and 1 teaspoon lemon juice in a blender or food processor. Puree until completely smooth, about 30–45 seconds. Taste and adjust sweetness with up to 1 more tablespoon sugar if needed. Pass the puree through a fine mesh sieve into a bowl for an extra-smooth texture (optional). Set aside.
Pudding Base
- 3
Bloom gelatin
Sprinkle 1 tablespoon gelatin evenly over 3 tablespoons cold water in a small bowl. Let sit 5–7 minutes to bloom until the gelatin swells and becomes spongy.
- 4
Heat dairy
In a small saucepan, combine 1 cup whole milk, 1 cup heavy cream, 3 tablespoons granulated sugar, and a pinch of salt. Warm gently over medium-low heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling (about 5–7 minutes). Remove from heat just before it reaches a simmer.
- 5
Dissolve gelatin
Add the bloomed gelatin to the hot milk/cream mixture and stir until completely dissolved, about 1–2 minutes. If needed, return to very low heat briefly—do not boil—just until gelatin fully dissolves.
- 6
Combine with vanilla
Stir in 1 teaspoon vanilla extract. Let the dairy mixture cool for 5 minutes so it is warm but not hot when combined with the mango puree.
- 7
Combine puree and base
Whisk 1/2 cup of the mango puree into the warm dairy mixture to temper it, then fold in the remaining mango puree until homogeneous and smooth. Taste and adjust sweetness if necessary.
- 8
Strain (optional)
For an ultra-silky pudding, pass the combined mixture through a fine mesh sieve into a pouring jug to remove any fibers or lumps.
- 9
Chill to set
Divide the mixture evenly among 4 to 6 serving dishes or ramekins. Cover loosely with plastic wrap and refrigerate until set, at least 3 hours and up to 24 hours. The texture should be soft-set and spoonable.
Optional Garnish
- 10
Finish and serve
When the puddings are set, top each with a dollop of whipped cream, a few reserved mango cubes, and a mint leaf. Serve chilled. If you prefer a firmer set, chill an additional hour.