Simple Mango Pudding

Simple Mango Pudding

This simple mango pudding is perfect for anyone who likes easy desserts which can be made ahead of time. The star ingredient is of course fresh juicy mangoes with a hint of coconut to round out the dish. The recipe is very versatile and can be tinkered to be as healthy or as naughty as you like.  My mango pudding is vegan-friendly and is gluten-, dairy- and egg-free.

Everyone I talk to is so happy that Spring is here in Australia. The promise of warmer weather gets everyone in Canberra into a good mood barring one. Spring to me brings flocks of ticked off magpies who for a few weeks will kamikaze dive into the heads of unsuspecting victims walking innocently by.  These birds have swooped me so much that over the years I have developed a “magpie complex!” Therefore, for this reason I refuse to be another statistic and continue to hide in my bunker until the aerial assaults have subsided.

Simple Mango Pudding

Of course it is not all doom and gloom. Spring also brings us bright juicy mangoes which inspired me to develop this incredibly easy pudding recipe.

Initially, I wanted to make this mango pudding exactly the same as the ones you get at yum cha / dim sum. But being a father to a toddler entering her terrible twos reminds me to make it healthy and reduce the refined sugar! Because I have witnessed first hand the devastation caused when temper tantrum meets sugar rush. It is simply devastation of biblical proportions. Hence, this pudding is much healthier than my usual recipes which is great for the family depending on how much sugar you add!

Simple Mango Pudding

I began experimenting with the recipe at the end of mango season last year where mangoes were becoming scarce. So for a few attempts I tried using frozen mango and I found it very “hit and miss”. This is because the brands I tried sourced their mangoes from a few different parts of the world.  This caused the final product to be a mixed bag of good, average and poor quality mangoes pieces. From a business standpoint, it makes sense to do it this way to ensure that the quality is similar for each bag. But the disparity from one mango piece to another was too much for me, and so I decided to wait until the next mango season!

So, here we are 9 months later and I am really glad I waited. There is simply no substitute to the taste, texture and colour of fresh mangoes. For me, this really confirms the theory that you don’t have to do too much if you are using quality ingredients, Of course if fresh mangoes are not available then by all means use frozen or canned, it will still be delicious.

Simple Mango Pudding

My Tips for Success

  1. Fresh mangoes will give the best results. I find “Kensington Pride” to be the most suitable.
  2. Cut the mango into cubes before blitzing. This will ensure there isn’t long stringy bits in your pudding.
  3. I recommend using coconut water over coconut milk / cream to maintain the vibrant orange colour. Also, this will ensure that the mango is not overpowered and remains the star of the dish,
  4. The pudding must come to a boil to ensure that the gelatin / agar agar is completely dissolved. If not, then the pudding may not set.
  5. The texture of the pudding can be controlled by how much gelatin / agar agar you put in. My personal opinion for gelatin is 1.5 tsp = soft, 2 tsp = medium and 2.5 = hard. For agar agar, I found that 0.5 tsp = soft, 0.75 tsp = medium and 1 tsp = hard.
  6. Allow the puddings to rest uncovered until cool. Then cover with cling wrap to stop drying out the surface and leave them in the fridge to set.
  7. Allow the puddings to set for at least 4 hours.

My Little Taste Tester

Here is my little Maddy taste testing the mango pudding. She couldn’t say it was good but the fact she kept coming back for more tells me she approves.

Maddy Eats Mango Pudding

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–  Scruff

Simple Mango PuddingSimple Mango Pudding

Simple Mango Pudding

This simple mango pudding is perfect for anyone who likes easy desserts which can be made ahead of time. The main star is of course fresh juicy mangoes with a hint of coconut to round out the dish. The recipe is very versatile and can be tinkered to be as healthy or as naughty as you like.  

Course Dessert, Snack
Cuisine Chinese
Keyword Mango Pudding
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4
Author Scruff

Ingredients

  • 500 gm Mango meat, (approx 3 medium mangoes)
  • 2 tsp gelatin or 3/4 tsp of agar agar (vegan option) (Note 1)
  • 3 tbsp coconut water
  • 1 - 3 tsp sugar (or to taste)
  • 1/8 tsp lime juice (or to taste)

Garnish (optional)

  • 1 tbsp desiccated coconut
  • 1 medium mango, cut into cubes

Instructions

  1. Cut the mango into small cubes. (See the progress shots for help). 

  2. With a blender, blitz the mango until a puree. Then pour the puree into a pot on medium heat.

  3. In a small bowl, mix the gelatin and coconut water with a spoon. Then add it into the pot and stir until completely dissolved.

  4. Continue to gently stir the mango puree for 6 - 8 mins on medium heat. Be careful of bubbles popping at the surface!

  5. Add the sugar and lime juice to the pot. Taste the puree and adjust the sweetness to your liking. 

  6. Take the pot off the stove and pour the mango mixture into the molds.

  7. Leave the mango pudding to cool uncovered for an hour.

  8. Cover each pudding with cling wrap and put into the fridge for at least 4 hours.

  9. Garnish with mango chunks and desiccated coconut before serving.

Recipe Notes

  1. The texture of the pudding can be controlled by how much gelatin / agar agar you put in. My personal opinion for gelatin is 1.5 tsp = soft, 2 tsp = medium and 2.5 = hard. For agar agar, I found that 0.5 tsp = soft, 0.75 tsp = medium and 1 tsp = hard.
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