food 4 tots

Fresh mango pudding

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Each time we had dim sum in our favourite Chinese restaurant, we would surely order their best-selling mango pudding. Unlike others, this restaurant used fresh mangoes to make their mango pudding instead of canned mangoes or mango essences. Both its texture and taste of the pudding pleased our palate very well. So, whenever my hubby and son suggested the idea of making this dessert at home, I would refuse by saying that no matter what, mine can never be as good as theirs. But, they still insisted and kept pestering me to give it a try since mango was in season now. Finally, I “surrendered” and agreed to fulfil their request.

 

After trying it out myself, I was surprised to discover some great things about homemade mango pudding. It was so easy-to-make (30-40 minutes to prepare plus a little bit of patience to wait for the puddings to set), incredibly cheap (only 1/3 of the price charged by the restaurant), and absolutely delicious (as endorsed by my resident testers!).

 

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My family was so satisfied with my homemade mango pudding. They claimed that it tasted just like (if not better than) the ones served in the restaurant. Even my sister and her family gave it a thumb-up after sampling this dessert.

 

This heavenly desert offers a combination of fresh mango and soft pudding indulgence. Its creamy and smooth texture compliments well with the rich and fragrant mango flavour. You also get to savour plenty of tiny mango cubes when you dig into this pudding. Oh, gosh!! It’s so satisfying and refreshing!!

 

One thing I like to emphasise is that, it’s important to use good quality mangoes if you want to produce a perfect mango pudding. This is because mango is the key ingredient (making up about 90% of the ingredients) of this recipe. I find that the best time to make this dessert is during mango season when good quality mangoes are easily available. I use Thailand honey mangoes for this recipe as they are bountiful in Singapore now. Other varieties that I like are Arum Manis (Indonesia), Alphonso (India), Chansa (Pakistan) and Bangapali (Pakistan). You are free to use any varieties of your choice as long as they are fragrant, sweet, less fibrous, fully ripen and fairly soft.

 

For those who are great fan of fresh mangoes and fruit-based pudding, this one guarantees to please your palate. It makes a perfect summer dessert for your family too!

 

>>>>> Click on PAGE 2 BELOW for Mango Pudding Recipe with step by step photos…………………

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122 Comments

  1. Joanne says:

    I have been on a real mango kick lately given that it is my favorite fruit! This pudding sounds delicious and will definitely be made soon!

  2. This looks so delicious. I’ve never had mango pudding before but I think I’m going to have to try this. Mangoes in our area have been delicious lately.

  3. It looks delightful! The fresh mango must be delicious and so fragrant in the pudding.

  4. mycookinghut says:

    I love the colour of mango and I have to say that it looks really delicious! Over here it’s going to be a big mission for me to get good and sweet mangoes :(

  5. Looks yummy! Mango is one of my fav fruits though I do have to be careful around the raw fruit since i sometimes have a reaction to the chemical in the skin.

  6. Love this dimsum dessert too!

  7. kongkay says:

    uh-oh, somebody’s gonna insist on having mango pudding everyday now! nice pictorial!

  8. Beautiful mango pudding! It’s always a big hit in the family.

  9. This is our all time favourites.Hmm…. yummy!

  10. Alice says:

    I give you a “thumb-up” too just by looking at the pictures and the step-by-step pics! My family likes mango too and I bet this will sure be their “hit” ! I am going to make it for them! ;)

  11. tigerfish says:

    So, which restaurant is that? :P

    Love a fresh (真材食料) mango pudding anytime.

  12. Ellena says:

    One of my favourite desserts to order after our usual dim sum feast, although making these might be tedious but I am sure it worth the effort. Will try your method soon… since it does not involve egg yolk :)

  13. Plateful says:

    Your pudding looks simply awesome and I’m sure it must have tasted divine. I’m a sucker for mangoes and I just posted a recipe for mango spritzer using Alphonso mangoes..:)

  14. Celia says:

    Hi hi This is my favourite dessert! And I do make it when I have a chance. :) Your receipe has much lesser items required than mine – I have to add ice cream (better if mango favour!). But I will try your suggestion real soon. And thanks for the step by step picture – very clear! But May I check why is lemon juice require? Is it the yellow type?

  15. Little Inbox says:

    If my hubby see this, sure he will pester me to do for him too, hehehe…

  16. Hi, this is one of my fav dim sum desserts too! Your puddings look gorgeous, wish I cld have some hehe

    • food-4tots says:

      Tastes of Home (Jen): Thanks!! I don’t think I have enough to share with you. Every time I made this dessert, my family would finish it in no time. lol! ;)

  17. Ching @ LCOM says:

    Looks delicious! This would be something that we all will like. Thanks for sharing! :)

  18. Yum mango pudding! Definitely my kind of pudding!

  19. sweetlife says:

    oh we have been enjoying a mango everyday, this would be a perfect after dinner treat for my kids..thanks for sharing

    sweetlife

  20. noobcook says:

    The photos are really convincing of the deliciousness and how wonderful using fresh mangoes!

  21. This is a real must for me everytime I visit a Dim Sum restaurant! I should really make some too, since dim sum restaurants in Germany don’t offer mango puddings, which is a shame!

  22. emy says:

    Yum…looks really droolingly good!

  23. evelyn says:

    I love mango! I juz ate some ice shaved mango desert and taste so sweet with sugar syrup. Homemade is still the best. Must try yours. Which whipping cream u used?

    • food-4tots says:

      Evelyn: Yes, I totally agreed!! This one is a must-try for all mango lovers! So far, I had tried President and Embro and both worked well for me. ;)

      • evelyn says:

        I finally made it using tupperware jelly mould! And I substitue lemon with orange juice. It is so good :) Thanks for sharing the receipe. By the way, what do you do with the balance of the whipped cream?

        • food-4tots says:

          Evelyn: Thanks for your kind sharing! Glad you love it! I normally use it to make creamy sauce (trial and error version) for my pasta. You can try it with my creamy butter prawn too by substituting the condensed milk. ;)

  24. You have some really awesome treats ! I am book marking this for my next glutton night :)

  25. akkema says:

    i really want to try this recipe. but can i replace the gelatin with konnyaku powder? if not, what’s the best ingredient to replace the gelatin? hope you can help coz the pudding’s really looks tempting ;)

  26. B says:

    Do you think you can covert the measument to U.S. metrics as well?

  27. Ling says:

    Hi hi,

    It’s me again! After having a great success at trying out your recipe for stir-fry udon, I went on to try this mango pudding recipe. The pudding tasted wonderful! Thanks for sharing so freely. :)

    There’s one thing I wish to improve though. I found the pudding texture to be a bit coarse-grainy (it’s not as smooth as I had expected). Not sure if I had added too much gelatin powder as my weighing machine might not be sensitive to small quantity item.

    BTW, awesome photos! They really helped to paint thousands of words :D

    • food-4tots says:

      Ling: Thanks for your kind feedback and wonderful compliment! So glad that my stir-fry udon and mango pudding suit your palate!! The pudding texture should be smooth and not coarse-grainy as described by you (as it had gone through a few rounds of testing and endorsed by my testers. ;) Did your gelatine look transparent after soaking in the water? For baking or measuring small quantity, it is better to use a digital scale – very accurate and reliable. Hope it helps! ;)

      • Ling says:

        The gelatin was transparent after soaking…my hunch is that I added too much gelatin. I shall look into acquiring a digital scale. But these things could be so costly! :( Is there any way to convert the measurement from mass to no. of tsp? Thanks!

        • food-4tots says:

          Ling: You can find a cheaper one from Phoon Huat. It’s small, easy to keep and most importantly guarantees more successes in your baking!! Based on my own measurement, 9 grams of gelatin powder equals to 3 teaspoons or 1 tablespoons. Hope it helps! ;)

          • Ling says:

            3 tsps only?!! Oh dear, I added almost twice or thrice that amt! No wonder.

            Thanks for the lobang on the digital scale! I’d check out the Phoon Huat nearby :D

            Thanks for being so helpful. :)

            • food-4tots says:

              Ling: Twice or thrice? Hahaha! See, how important the digital scale is! Hope you can find it. ;)

              • Ling says:

                I just got a digital scale from Phoon Huat at $36! So much cheaper as compared to up-market stores.

                I’d like to ask another question. Is it necessary to cover the pudding moulds with cling wrap for refrigeration? There would be condensation on the cling wrap.

                Thanks! :)

                • food-4tots says:

                  Ling: That sounds a good deal!! Definitely a good investment for you! Yes, condensation will happen but quite minimum as long if you don’t remove the cling wrap. I do this because do not want the pudding to be contaminated by other food in the fridge. Hope it clarifies your doubt!! Happy trying! ;)

  28. priya says:

    ur recipe looks great!!
    can we subsititute gelatin with agar agar since i am a vegetarian.

  29. Fenny Lee says:

    I tried the recipe twice and I love it.
    But I just don’t understand why the need for the ice bath? With 100ml of sugar syrup, after adding the mangp puree and cream, I felt that the mixture cooled down pretty fast!

    • food-4tots says:

      Fenny Lee: Thanks for your kind feedback and glad that it suits your taste bud. This tip was adapted from a Japanese cookbook. I’m not sure of the reason though. I guess this tip may apply to people who have a hot kitchen or are making this recipe during summer season. You may skip this step in your next attempt and let me know how it turns out. Thanks. ;)

  30. Greenedge says:

    I have tried your recipe a few times and it turn out fine, just that the texture is always a bit too soft and creamy rather than harder. Is it due to too little gelatine or too much cream or too much water? Can’t decide which ingredient to adjust to get the correct hardness

  31. Diana says:

    I tried ur recipe. It’s yummy! However I juz found it abit too soft. Any suggestion on how to improve? If I were to exclude the manggo cubes would e texture turn out harder?

    • food-4tots says:

      Diana: Thanks for your kind feedback. Glad that you like it. The mango cubes are a great compliment to this pudding. So, instead of excluding them, you can probably reduce the amount by 10-15% and also cut the cubes in smaller sizes. Besides that, I would suggest that you increase the gelatin powder by one gram (= 1g only) to make the pudding slightly harder. However, please bear in mind that the end result will not be similar (ie hard and chewy) to the one using normal jelly powder. Hope it helps! ;)

  32. Nikita says:

    Hi, I tried the mango pudding finally. I had to wait because I couldn’t find ripe mangoes. It was amazing. After the grand success with the cheese cake I decided to buy special dessert bowls for the pudding and it was totally worth it!!! Awesome…and it was so easy as well. The only downside was that I didn’t get to eat any…my husband ate all of it;)
    Thanks a lot!

  33. Cynthia says:

    Hi, may I know this recipe serves how many ? (:

  34. Josh says:

    Hey i was just wondering would this recipe still work if I replaced the Cream with 2% Milk and use strawberries instead of mangoes?
    I intend to try mango when I can get my hands on some.
    thanks, =D

  35. Zac says:

    Hi
    I tried but the pudding looks coarse grainy. I didn’t find the mixture of gelatin into water to be transparent after dissolving it. Do you know why? Or is it due to the water not being cold enough?

    Next is Fresh cream. Are there any alternatives other than whipping cream?

    Tks in advance..

    • food-4tots says:

      Zac: If your gelatin wasn’t fully dissolved, the texture of your pudding will become coarse and grainy. Room temperature water will be fine. Give the mixture a light stir if the gelatin is still not transparent after soaking. It is better to measure your gelatin with digital weighing scale for accuracy. If not, there is a tendency of over/ under measuring with tablespoon. I suggest that you do a separate test on the gelatin again and let me know the outcome.

      For cream substitution, you may check out this link: http://www.joyofbaking.com/IngredientSubstitution.html. Hope it helps! ;)

  36. Zac says:

    Thanks for ur reply, will try again ! Could I know which brand of gelatin do u use? Or does it really matter? I’m using bake king powdery form.

    And mine pudding didn’t manage to solidify after leaving in the fridge for more than 4 hrs, do u know why?

    Thanks in adv again..

    • food-4tots says:

      Zac: I use Bake King brand too. Your gelatin didn’t dissolve and thus your pudding will not solidify. As I suggested earlier, do your gelatin test first and let me know the outcome. Hope it helps! :)

  37. Zac says:

    Oh thanks then :) btw for the whipped cream, did you get the lightest type?

  38. Z says:

    Hi just to check, if I’m not adding sugar, do I skip step 5 on the boiling ( but still add the gelatin in room temperature water) and whole of step 9?

  39. Ling says:

    Hi hi,

    It’s me again! :D I’d like to share some adjustments I made to your wonderful mango pudding recipe.

    1) I’ve omitted the use of lemon juice altogether as mango has vitamin C which could prevent oxidation when cut. (Can save on additional steps!) :)

    2) I discovered that the addition of about 3 tbsp of freshly squeezed orange juice to the puree makes the resultant pudding taste even better…hard to describe…something like a little more sophistication to the mango flavour. This is true when I use Thai honey mangoes. I’m unsure whether it would make any difference to other mango varieties though.

    Hey, nice portrait photo of yourself btw! :D

    • food-4tots says:

      Ling: Thanks for your kind sharing and wonderful compliment!! As what I know, lemon juice, lime juice or orange juice is used to prevent discoloration of cut fruits. It’s new to me that Vitamin C in mango can prevent itself from discoloration. Since you have replaced lemon juice with orange juice, the discoloration will not happen. Just my thought. Correct me if I’m wrong. ;)

      • Ling says:

        Indeed, vitamin C is ascorbic acid and hence could help prevent oxidation of cut fruit. There was an occasion where I didn’t use lemon or orange juice and the mango cubes didn’t turn brown in the pudding.

        Try leaving a mango cube in the open for a while. See whether it turns brown :D Other non-citrus fruits that are rich in vitamin C won’t turn brown when cut too. Examples are papaya, kiwi and pineapples. :)

  40. Newbie says:

    Hi, I found your website & I must say I love it. So far, I’ve tried a few of your recipes & they turn out fine. Keep it up! :)

    Btw, I’ve tried this mango pudding twice, & both times the pudding turn out too soft. I’ve reduced the number of mango cubes but somehow I can’t achieve a firmer texture. I would like to be able to serve the pudding on a plate if possible. Should I increase more gelatin?

    • food-4tots says:

      Newbie: Really glad to hear your feedback. Thanks for your compliment!! You can add 1 extra gram (1g only) if you want the texture to be firmer. As this recipe is using gelatin powder, the end result will not be similar to the one using normal jelly powder. Hope it helps! Do share your outcome with me. Thanks! ;)

  41. Catalina says:

    Here writing from Canada!!
    I have a toddler who is allergic to dairy. I would love to make mango pudding for him. At times I have substituted dairy with coconut milk or cream with success. Do you think this recipe will work well with either coconut milk or cream?

    Thanks for your feedback.

    • food-4tots says:

      Catalina: Hi Catalina, you may try soy milk or coconut milk as substitute although the taste may vary. Sorry for asking, is cream a dairy product too? ;)

      • catalina says:

        No worries, ask away. We are here to support each other.

        Cream is derived from cow’s milk, so it is considered a dairy product. The thickness that you see in the cream is from the higher milk fat content.

        • food-4tots says:

          Catalina: When you mentioned “substituted coconut milk or cream with success”, I had wrongly interpreted the word “cream” as “dairy cream”. That’s why I was quite confused. How stupid I am! lol! Yes, you can even substitute it with coconut cream. Looking forward to hearing your feedback after trying it out with non-dairy products. ;)

  42. Catalina says:

    Oh that’s not a stupid mistake, just a little misunderstanding. Thank you ladies for your feedback. I will try making mango pudding very soon.

    • food-4tots says:

      Catalina: You’re most welcome and hope you and your family will enjoy this pudding as much as us. ;)

      • Ida says:

        Hi,
        I have to admit that I am not great in cooking so I like the easy recipe :)
        I would try to make this recipe. I just don’t understand this recipe will make 5 x 6cm or 8 x 5cm pudding moulds/ ramekins (or use ceramic/ glass bowls)…for how many? Is it the result is only a few? I want to make it for friends. Please answer ASAP.
        Thank you very much

  43. Saeran says:

    Hi, can I use Nestlé Dairy cream as the fresh cream?

  44. xyz says:

    your recipe sounds good, but will it matter if i dont use gelatin?????????

  45. giggles says:

    great recipe!! i like it that it’s not so sweet. made it for a barbecue today. thanks! :)

  46. Pauline says:

    Hi!! Thanks for sharing your recipe! Really loved it.

    As I have remaining fresh cream (abt 120ml), do u have any other recipes that i can use up the rest of the fresh cream that i have?

    Thanks in advance :)

    • food-4tots says:

      Pauline: You can use it to make creamy mushroom soup, non-baked lemon cheesecake or steamed pumpkin muffins (substitute coconut milk). Hope it helps!

  47. Nicole says:

    Do we HAVE to use lemon juice and fresh cream? Can we replace coconut milk instead of fresh cream? If so, how much should we use?

    • food-4tots says:

      Nicole: One of my readers had substituted fresh cream with coconut milk for the same amount before. So, I guess it will work for you too although I haven’ttried before. Lemon juice is to prevent mango from discolouring. You can still do without it. :)

  48. Hilda says:

    Thanks for the wonderful recipe! I’ve tried three times, only the first time successful.

    I don’t know why the pudding turned black aft chill in the fridge overnight?

    =(

  49. Miwa says:

    Absolutely LOVE your recipe as it’s all natural and super tasty. I usually make them with fresh mangos, but could not find any ripe one’s this time, so got frozen mangos this time. Is there anything I should take into consideration when using frozen mangos with this recipe?

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