My Auntie K has been a major supporter of my sweet tooth since I was young, and has been spoiling me with baking supplies from Williams Sonoma since I was a kid. I attribute much of my love of baking to her, and think of her fondly whenever I use my stand mixer, melamine mixing bowls, ice cream containers, and most recently, a second ice cream maker attachment!
Yes, this means I think of her a lot. Thank you, Auntie K!
She also cooks like a boss. Seriously, what more could you ask for in an aunt?? I always look forward to meals at her home, because not only do I get to spend time with my family, but I know there will always be something tasty and delicious served up.
A few years ago, she made this amazing mango pudding. My husband went crazy for it, so I had to ask for the recipe. Happily, she’s the kind of lady who says things like, “Absolutely, recipes are meant to be shared and enjoyed!” So when friend after friend kept asking me for this recipe, I was happy to oblige.
Actually, just this week, a friend said to me, “OOH your mango pudding was really good! So… I mean, I know some recipes are secret family recipes, so it’s totally okay if you can’t, but… I told my mom about your aunt’s mango pudding, and she was wondering if she could get the recipe to make for an event next month…”
Now there are two things to note here:
- This pudding is so good that my friend’s mom, who has never actually tried it herself, decided that she needed to make it for other people.
- This pudding is so good that my friend thinks it’s family secret recipe-worthy.
Yep.
If you haven’t tried it before, mango pudding is a popular dessert at Chinese restaurants. The consistency is more more jello-like than puddingy. Sure, there are pre-mixed packets that you can just add water to, but they don’t even come close to this recipe! This recipe uses fresh mangoes and a special secret ingredient:
…mango pulp! Cans of mango pulp can be found at most Indian markets (or here on Amazon
Like a good fruit tart, this is the kinda dessert that “not dessert people” seem to also enjoy. It’s light on the sweetness, and the freshly diced mangoes make it a perfect summertime treat.
I made these for my dear friend Debbie’s bridal shower this past weekend. Usually, I serve this dessert in individual ramekins and/or by scooping portions out of a 9″ x 13″ tray and squirting some evaporated milk on top with a squeeze bottle
This makes a generous batch, so you’ll want to bring it to share with lotssss of friends! I enjoy it served with evaporated milk, but you can also have it without. You do have to go out of your way to pick up a couple of unusual ingredients (mango pulp
Thanks again for sharing your delicious creation with us, Auntie K!
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Auntie K’s Mango Pudding Recipe
Ingredients
- 1 1/2 cups granulated sugar
- 4-6 tablespoons gelatin
(or 4-6 packages of Knox gelatin
- 6 cups hot water
- 1 cup milk
- 1 cup heavy cream
- 1 30 oz. can mango pulp
- 2-3 fresh mangoes, diced
Instructions
- Mix sugar and gelatin. Dissolve with hot water.
- Pour in milk, heavy cream, mango pulp, and fresh mangoes. Stir.
- Pour into a 9″ x 13″ tray, refrigerate for at least 3-4 hours before serving.
*If you like it firmer (jello-like), use 6 tablespoons of gelatin. If you prefer it softer or pudding-like, use 4 tablespoons.
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Related
Hong Kong Style Milk Tea Recipe
63 responses to “Auntie K’s Mango Pudding Recipe”
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hi can I check how long can this keep in fridge..? n if I wan to use fresh mango puree to replace the pulps also ok right..?
I’m not sure, but wouldn’t keep it for longer than a week. I’ve never tried with fresh mango puree, but I imagine it would work well. Let me know if you do try it!
Hi, do you put heaping tablespoons or level tblspoons of gelatin? my pudding doesnt appear to be setting 🙁
Level tablespoons. Is your gelatin completely dissolving in the hot water before you add the colder ingredients?
About how many cups is a can of mango pulp?
I think about 3.5 cups?
Hihi!
I would like to try making mango pudding for my baby girl’s birthday.. But I will be also baking so I wonder if there is any way for me to make this in advance, and also the easier way out.
I have a ready off the shelf sweetened mango purée 400ml. How can I use and substitute items in your recipe?
Thanks’
Hi hi! Yes, I think you can make it in advance. I’ve made it two days in advance before, I think, and it was fine. Just be sure to keep it refrigerated! If you really want to cut corners, you can skip out on the fresh mangoes I guess. It’s one of the highlights of the pudding– like little gems in each bite– but if you want to just have something tasty but easy and less fuss, that’s one thing to try?
Thank you Joellen!
Guess I better stick to this recipe with the fresh mango.
Few more queries pop in my mind:
1. The Cup measurement is US cup or? I just need to ensure as I’m converting all to grams.
2. How many servings? I intend to get 100ml little cute pudding glass bottle * 50. Will the bottle be enough for this recipe?
Thank you!
1. The cup measurement is in US standard measurement.
2. This makes a HUGE batch. I’ve never measured it in terms of servings, but… if you convert everything to grams (which I don’t normally do so check my math if you really care haha :)), it seems to be about 3080 grams, not including the fresh diced mangoes. Also keep in mind that you probably won’t fill the 100ml bottles all the way– probably 3/4 of the way? Anyway I’ll let you figure out the rest of the math yourself, but good luck.
1 1/2 cups granulated sugar (~300g)
4-6 tablespoons gelatin (or 4-6 packages of Knox gelatin)* (~50g)
6 cups hot water (~1410g)
1 cup milk (~235g)
1 cup heavy cream (~235g)
1 can mango pulp (Kesar or Alphonsa) (~850g)
2-3 fresh mangoes, diced
Total (~3080g)
(conversions made by referencing random conversion charts online for different solids/liquids)
Thank you Joellen! I have tried it (divided the recipe to make for 4 pax) it tastes good! But my diced mango all sinked to the bottom.
Is it supposed to be at the bottom? If it’s not, what would be the problem?
Thanks!
Glad you liked it! Sorry, I have no idea why your diced mangoes would sink to the bottom :(. I don’t think that has happened to me before. Good luck!