May 18, 2007 | Suanne | Comments 18
Mango Pudding
Grace Lee made this delicious Mango Pudding with the guidance from Tanni and Heidy. Heidy brought a Mango Pudding during a Gilmore Community Kitchen potluck and the recipe was shared with other members of the Gilmore community kitchen.
This Mango Pudding is very rich in mango flavour and the addition of whipping cream made it extra rich. If you are watching your diet, you may just substitute the whipping cream with milk or cold water to make it less sinful.
Ingredients
- 500ml whipping cream or water
- 1 can (750ml) mango pulp
- 3 packages (15ml) unflavoured gelatine
- 1 cup hot water
- 3/4 cup sugar
- 1 ripe mango, optional
Instructions
 Dissolve the gelatine and sugar in boiling water and stir to mix well. Let it cool for a few minutes. |
 Add in the mango pulp. |
 Add in the whipping cream or water and mix well. |
 You can add in some fresh mango for the extra texture. Peel the mango, remove the flesh and mash them up. |
 Add in the fresh mango pulp and mix well. |
 Pour the mixture into a container and refrigerate for at least two to three hours. Serve with whipped cream if you desired.
Grace, Tanni and Heidy, thank you for sharing this absolute delicious dessert. |
So that’s how they make it! I love mango pudding.
Looks delicious! Now I dont have to wait until I am in south-east asia to get them. yipeeee!!!! Thanks for sharing.
We used canned, dehydrated milk in my family. So good!
yummm…..i love mango!
I WILL TRY THIS! I love mango pudding..might make this for my boyfriend.
I made it yesterday. it is really rich and creamy. Thanks for sharing the recipe!
Hi, is this recipe calling for 15ml unflavoured gelatine in total or 45ml unflavoured gelatine?
Is one package = 15 ml or 5 ml?
Thanks
Hi Quinn, I do not have any Knox unflavoured gelatine on hand at the moment. I cant recall if 1 envelope is 5ml or 15ml. But I’m sure that the recipe calls for 3 envelopes of unflavoured gelatine.
i googled, and it says one envelope of gelatine = 7g
And yours stated 15g of gelatine….
Hmmmm, I guess I’ll stick with 15g of gelatine and if it’s too diluted, I’ll dilute more and use up 21g of gelatine.
what do you say?
I need your opinion on this, thanks!
Hey, I found on one site and it says one envelope of Knox Gelatine contains 7g. So, 3 envelopes gotta be 21g.I dunno how you end up with 15ml though.
Maybe 15ml=7g , I dunno!
However, thanks for helping me out though
I’m not making mango pudding with this recipe, will tell you what I intend to do.
Meanwhile, I do have a hand-me-down mango pudding recipe that uses ice cream. Do drop by my blog and see. It’s slightly healthier than this I would say, hehe!
This pudding is absolutely delicious. I love it, my children love it, the grandchildren love it, I recently took it to a potluck and everyone wanted the recipe. Hey guys dont worry about the number of mls it says 3pkgs so just go ahead and use 3 pkgs it works perfectly.
[...] Ada brought Mango Pudding. [...]
Hello guys. You can use Ferna Clear and Unflavored Gelatin which is packed in 50 grams box which contains 5 pcs of envelopes (10 grams each). For this recipe try to use 1 envelope or 10 grams or 1 tbsp Ferna Clear and Unflavored Gelatin
Hi, I was wondering how much this recipe yields.. I have a 1.4L serving pan and was wondering if it will fill up nicely (so it will not overflow or look half empty). Thanks!
Hi Flown, the volume of the pulp, water and cream alone is 1500ml (1.5L). I usually made it in a 15×11″ baking tray. What you can do is use the 1.4L serving pan and if there is any excess, you can pour it into a another smaller container for your own treat.
[...] The pulp of mango is also a rich source of pectins and is great for making pudding. [...]
what if i dont wanna use geletin? what’s the alternate for it? Can I use Corn flour?
Hi Ms, you may substitute gelatin with agar-agar (a seedweed product) to set the pudding. I’m not sure if the texture will be exactly the same.