The Opinionated Baker

Not all of us are made of sugar and spice

Velvet Mango Pudding

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For the longest time ever, I have been searching for an accurate mango pudding recipe. For those of you from abroad, mango pudding is a delicious chinese dessert that combines the refreshing sweetness of mango with a smooth and creamy pudding texture. It is my ultimate favorite Chinese dessert but not many Chinese restaurants do it well. The best I’ve eaten is from Honeymoon Dessert Cafe in Singapore and this recipe approximates that texture and taste.

Before I first went to Hawaii, I searched the web hoping to find an accurate recipe that I could use whilst I was there so that I could get my regular fix. Unfortunately, my many failed attempts were bad enough to require a vow of silence from my various kitchen helpers.

I thought it was a lost cause but as fate would have it, the holy grail was nearer to home than I expected. The other day whilst mulling around with Mel, she suddenly mentioned that her friend’s mother made the most awesome mango pudding. Through this unlikely connection, I managed to get this pudding recipe. it didn’t look like much, a handwritten recipe scanned into pdf form, written in the most unreadable handwriting ever that took careful deciphering, in difficult measurements that took forever with the weight scale. But the pudding was perfect.


I’ve deciphered and translated the measurements carefully into the following recipe. So if you’re like me, a Chinese in a foreign country craving some mango pudding that cannot be bought at a store, do give it a try! 🙂

Mango Pudding

Ingredients in summary
About 2 very ripe large mangos
3 tsp gelatin
1/4 cup sugar
1 tsp lemon juice
1/3 cup whipping cream

Evaporated milk for serving

Ingredients in proportion:
1/6 cup of water + 3 tsp of gelatin
1/4 cup sugar + 100ml (like 0.425cups, sorry I can’t convert this) of water
1 1/2 cups of small mango cubes mixed with 1/2 tsp of lemon juice
1 cup of mango puree mixed with 1/2 tsp of lemon juice
1/3 cup of whipping cream

1) Sprinkle the 3 tsp of gelatin powder on the 1/6 cup of water to bloom and set aside
2) Melt 1/4 cup sugar into 100 ml of water until sugar dissolves
3) Heat the bloomed gelatin over low heat until it dissolves
4) Mix the dissolved gelatin with the sugar syrup
5) Mix in mango puree and whipping cream until incorporated
6) Stir in mango cubes
7) Divide into moulds of your choice and refrigerate
8) Serve with evaporated milk for a more authentic taste


Written by Musingsat

June 29, 2012 at 7:16 am

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