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.

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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

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Instructions

_MG_4149_edited-1Dissolve the gelatine and sugar in boiling water and stir to mix well. Let it cool for a few minutes.
_MG_4153_edited-1Add in the mango pulp.
_MG_4154_edited-1Add in the whipping cream or water and mix well.
_MG_4156_edited-1You can add in some fresh mango for the extra texture. Peel the mango, remove the flesh and mash them up.
_MG_4157_edited-1Add in the fresh mango pulp and mix well.
_MG_4203_edited-1Pour 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.

34 thoughts on “Mango Pudding

  1. Hello! I have some fresh mangoes that I would like to puree to use in place of the mango pulp. Do you think the recipe would still work out?

    • Hi L., I’m sure you can substitute the whipping cream with evaporated milk or coconut milk. Coconut milk will impart a richer flavour.

    • I have made it with evaporated milk several times. I open two cans and serve with the extras as topping. Or sometimes I use one can of evaporated milk/coconut milk, and the rest regular milk. It always comes out delicious and gets many compliments from all. I don’t find the coconut milk changes the taste too much.

  2. I didn’t even notice the 15g, 3 packages. I’ve made this recipe several times over the last few years with 3 packages x 7g and it comes out perfectly. Everyone raves about this mango pudding as it is just like, if not better than the restaurants. I use about two mangos cut into small chunks. I also make minis in tupperware snack cups and put them into my kids’ lunches with an ice pack. Healthy and delicious! Thanks for this recipe.

  3. I made this and it was super good! But I made a mistake by leaving the gelatin mix for too long so there were clumps of gelatin in my mango pudding =___= what’s an optimal time for letting the mix cool? 5 minutes?

    I added kiwis and mangos on top and it looked really good and tasted better too =D strawberries would be great too!

    • Hi Elaine, the clumps could be due to too much mixing as stated in this site: http://www.baking911.com/howto/gelatin.htm (DISSOLVE: If using granular gelatin: clarified vegetable or meat stock, wine, vegetable juices and seafood broths.) This is called “Bloom & Dissolve”, a term used to for the softening step where the gelatin absorbs the water and swells. After sprinkling the gelatin, do not stir as it will lump.) What you can do is to dissolve the sugar in the boiling water first, then add in the gelatin to let it bloom for 5 minutes. Hope this works better.

  4. I tried this recipe but unfortunately I followed the instructions on the gelatin box(Knox). It says to use 1 package per 500 ml pulp. So I used 2 packages for the 1 liter pulp. The darn thing didn’t set. I should have followed the instructions you posted. Oh well, we’ll have to try it again.

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  6. 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.

  7. 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

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  9. 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.

  10. 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!

  11. 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!

  12. 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.

  13. Hi, is this recipe calling for 15ml unflavoured gelatine in total or 45ml unflavoured gelatine?
    Is one package = 15 ml or 5 ml?
    Thanks

    • I suggest you to use 3 packages of gelatine.
      I tried it many times and it taste delicious!
      Good luck on trying it (:

  14. Looks delicious! Now I dont have to wait until I am in south-east asia to get them. yipeeee!!!! Thanks for sharing.

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