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Chinese Mango Pudding

Yield 8 servings


  • 3/4 cup water
  • 1/2 cup granulated sugar
  • 1 pound frozen mango chunks
  • 1 1/4 cups water
  • 3/4 cup sugar
  • 2 (1/4-ounce) packets unflavored gelatin
  • 1/2 teaspoon salt
  • 1/2 cup COLD water
  • 2 cups mango puree (made with ingredients above; instructions are below)
  • 1 cup heavy cream, chilled
  • 1 tsp lime juice


  1. Place 8 (6-ounce) ramekins (or cups) on a baking sheet; set aside.
  2. MANGO PUREE: Place ¾ cup water and ½ cup sugar in a small saucepan over high heat. Stir until sugar is dissolved and mixture is boiling, about 3 minutes. Remove from heat.
  3. Place frozen mango chunks in a blender and pour in the sugar mixture. Blend on medium-high until very smooth, about 1 minute.
  4. Pour through a fine mesh strainer set over a medium bowl and press the puree through with a rubber spatula. Discard any pulp, or stringy fibers. Measure 2 cups of the puree and set aside. (Save leftover puree for another use.)
  5. MANGO PUDDING: Place 1¼ cups water in a small saucepan over high heat. Bring to a boil.
  6. Place ¾ cup sugar, the gelatin, and salt in a large mixing bowl, add the ½ cup COLD water and whisk to incorporate, about 30 seconds. Add boiling water and whisk until gelatin and sugar are dissolved, about 1 minute.
  7. Add the 2 cups of mango puree, heavy cream, and lime juice. Whisk to combine. Divide evenly amongst the ramekins/cups. Refrigerate until set, at least 2 hours.

Recipe Notes

Original recipe from ChowHound
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