My all seasons mango pudding is a silky smooth dessert that is perfect for young and old alike. This super easy recipe calls for only three ingredients that you can get all year round. I promise this is a definite crowd pleaser and it will make you the most popular person at any party or get together!
All Season Mango Pudding
The main inspiration for this dessert comes from the Hong Kong-style mango pudding that I would get at yum cha. However, using fresh mangoes meant that it was only a summer time dessert. So, I developed this recipe wanting something:
- Very easy to make but delicious;
- Ingredients you can get all year round (I don’t like to wait for mangos to be in season!); and
- A little sinful!
I already had a similar recipe using fresh mangoes which is much healthier but not as indulgent. That’s when I had the idea to use mango sorbet, and it has been a total game changer. Not only did the mango pudding taste amazing… it was also embarrassingly easy. It simply ticks all the boxes.
How to Make Mango Pudding
Honestly, if there is ever a dessert recipe made for people with absolutely no culinary skills… this is it. Simply add the ingredients in order, stir and set in moulds. It is seriously that easy!
The main ingredients in this mango pudding are:
- Gelatine Powder – I prefer gelatine in powder form because I find it the easiest to use.
- Thickened Cream – This adds richness to the pudding.
- Mango Sorbet – My preferred brand of mango sorbet is Weis. It works perfectly with this recipe.
- Fresh Mango (optional) – This is optional since it is seasonal. My favourite type is Kensington Pride. Be careful of using frozen mangoes pieces. The quality inside each bag will vary in sweetness, flavour and texture.
Dissolving the Gelatine
The most important part of this recipe is making sure the gelatine has fully dissolved so you don’t end up with hard lumps in your mango pudding. Here’s how to dissolve the gelatine:
- In a medium saucepan (approx. 1 litre capacity), sprinkle the gelatine powder over two tablespoons of cold water. Let it sit for a few minutes.
- Pour in the cream, and heat gently over the stovetop on medium-low. Make sure it doesn’t boil!
- Constantly stir until the cream is smooth and the gelatine has dissolved. To check, tilt the pot to one side and look for any visible grains of gelatine. If its clear, then you’re good to go.
Adding the Sorbet
Slowly melt the sorbet into the cream until completely smooth. The cream may go a bit lumpy at this stage due to the coldness of the sorbet. This is nothing to worry about, the lumps will dissolve as you warm the mixture.
If you are worried about it splitting (has not happened to me yet!), then you can melt the mango sorbet in a separate pot on medium-low heat. Once it’s warm add it into the gelatine and mix through.
This pudding is great on it’s own, however if you want you can add the following to the mixture:
- Fresh mango pieces for extra texture and pops of flavour.
- Lime juice for a bit of zing.
This recipe makes roughly 450 – 500 ml which is enough for 4 servings. Our two favourite types of moulds are:
- Glass bowls – if you are serving to guests then use some beautiful glass bowls to really show off the pudding.
- Small tupperware containers – this is good if you want to stock your fridge with a quick snack/sweet treat for your family to grab and go.
Serving Mango Pudding (Toppings)
Here are some ways you can serve mango pudding:
- Topped with a light drizzling of diluted condensed milk (half water / half condensed milk)
- Topped with a layer of thickened or heavy cream
- Fresh mango pieces
- Any other summer fruit
- Mint leaves as garnish
The most popular way is to serve this dessert is with mango chunks and cream on top. But you can pretty much do any combination of these and it will taste delicious.
Storing Mango Pudding
This recipe is a great dessert or treat to be kept in the fridge until needed. Cover the moulds with either a lid or plastic wrap to keep the top from drying out and it should keep at least three days in the fridge.
- Chinese Red Bean Soup (Hong Dou Tang)
- Mango Sticky Rice (Quick Version)
- Vietnamese Rainbow Coconut Dessert (Che Suong Sa Hat Luu)
- Vietnamese Banana and Coconut Pudding – (Che Chuoi)
Thank you for visiting our blog!
Scruff & Steph
All Seasons Mango Pudding
- 1 L saucepan
- Plastic or glass moulds
- 2 tbsp water
- 1½ tsp gelatine powder
- ½ cup thickened cream (heavy cream)
- 350 gm mango sorbet
- 2 tsp lime juice (optional)
- 1/2 mango (fresh or frozen) cut into small cubes (optional)
- In a saucepan, add 2 tbsp of water. Sprinkle the gelatine over the top and let it sit for two minutes.
- Add the thickened cream to the gelatine. Heat the cream on medium-low and stir until gelatine is completely incorporated. Remember to watch it and not let the cream boil.
- Optional Step: While the cream is warming through, melt the mango sorbet in another saucepan on medium heat. This will make it quicker and easier to combine with the cream.
- Once the gelatine has fully dissolved, add the mango sorbet (frozen or melted) and stir. Continue to heat on medium and stir the mango mixture until smooth.
- Add the lime juice and taste check. Adjust the sweetness and sourness to your liking.
- Add chopped pieces of fresh mango (if using) into the moulds, then pour the mixture over the top. (roughly 125 ml each mould give or take)
- Put a tea towel on the kitchen bench. Tap the bottom of the moulds on the tea towel to release and burst any air bubbles in your mango puddings.
- Let the moulds set for at least 5 hours in the refrigerator. Overnight is ideal.
- Add any toppings before serving.