Have you every had mango pudding in a dim sum restaurant? This one is way better, because it’s loaded with fresh mangoes and mango puree. Creamy and soft. I promise that you’ll want a second one after trying.
We took a much-needed vacation earlier this month. We went to Bryan’s best friend’s wedding. It was beautiful and wonderful to catch up with friends. For the 1st in a long time, I feel refreshed, inspired and motivated. It really is important to take a break and it has to be a longer one too (like a week), so there is enough time to actually rest the mind. I’m ready to get back to the kitchen.
Today’s recipe is my childhood dessert. I looked forward to this dessert every summer. Mangoes were only available for a short time during summer in Hong Kong years ago. I think you can get mangoes pretty much year-round now. When my mom got her hands on some ripe mangoes, she would make this pudding for my sister, my dad and me. This Loaded Mango Pudding is like my mom’s version, but instead of using mango flavored gelatin mix, I used fresh mangoes.
If you ever been to a dim sum restaurant where they serve mango pudding, it’s like that one, but BETTER! Those pudding are mango-flavored, but likely not even have any fresh mangoes inside. My mom’s pudding is loaded with fresh sweet mangoes. If you can get mango gelatin, her version is very easy. But if you can’t, try this recipe using fresh mangoes.
These couple years, Ataulfo mangoes (aka champagne/honey/yellow mangoes) are becoming more mainstream in the US. I have seen them many times outside of Asian supermarkets, like Whole Foods and even Ralphs. They’re super sweet and soft. No other mangoes are like that. If you see them, definitely grab a few and try this pudding.
To start, cut the mangoes into cubes. Then put about half into a blender with some cold water. Blend into a smooth puree. That will give the pudding good flavors. Then, get the gelatin ready. Sprinkle them over a little bit of cold water. Let it bloom for a bit. Bring water to a boil and use 1/2 cup to pour over the gelatin. Whisk to melt the gelatin. Once that is melted, sweeten with sugar. Stir in water, mango puree and evaporated milk. When everything is combined, add the rest of the mango cubes. Give a quick stir. Transfer to cups or bowls. Chill for at least 3 hours. They are ready to be served.
I love the end result. They tasted like my mom’s pudding, which I haven’t had for more than 10 years. It is creamy and soft, and there are fresh sweet mango in every bite. It was the perfect dessert when I was a kid, and it’s no doubt the perfect dessert now. I think you will like this too! Enjoy!
Loaded Mango Pudding
- 5 ripe Ataulfo mangoes (aka champagne/honey/yellow mangoes)
- ¾ cup plus 2 tablespoons cold water (divided)
- 1 packet unflavored gelatin (0.25-ounce)
- ½ cup hot boiling water
- 2½ tablespoons sugar
- ¼ cup plus 2 tablespoons evaporated milk
- Prepare 4 (1-cup) containers.
- For the mangoes, wash them under water and dry them with paper towels. To cut the mangoes into little cubes, hold one mango with one hand and stand it on its stem. With a sharp knife in the other hand, cut from the top of the mango, down one side of the pit. Repeat with the other side. Now, you have three pieces (two halves and the pit). Lay one half of mango on the table with the flesh facing up, use a knife to do ½-inch lengthwise and ½-inch crosswise cuts in it, but try not to cut through the peel. Hold that mango in hand, use a spoon to separate the flesh and peel. The mango cubes should be easily scooped out. Repeat with the rest of the mangoes. For the pit part, peel off the skins with hands. If you want, you can either scoop out the flesh along the pits with a spoon. Save that to make a puree or enjoy them yourself.
- In a blender, add 1 cup mango cubes and ¼ cup cold water. Blend into a smooth puree. It should come out to about 1 cup puree. If not enough, blend a few more mango cubes. If it's a little over, it's not a problem. Set aside.
- In a large heatproof mixing bowl, add 2 tablespoons cold water. Sprinkle the gelatin over evenly. Let bloom for 2 minutes. In the meantime, make sure the hot boiling water is ready. Pour into the gelatin. Whisk until gelatin is completely dissolve, about 2 minutes. Whisk in sugar and mix until dissolve. Pour in ½ cup of cold water, 1 cup of mango puree, and evaporated milk. Combine well. Add the rest of mango cubes and give a quick stir. Divide into the prepared containers.
- Chill uncovered in the fridge until set, at least 3 hours. Cover with plastic wrap once cooled. Serve cold.
- If the mangoes are not ripe enough when you buy them, let them sit on the kitchen counter for a few days. Once they are aromatic when hold close to your nose and their skin starts to get a little wrinkle, the mangoes are ripe and ready. Keep in the fridge until ready to use. They will be good for a few days.
- The mangoes I got are super sweet, so I only added 2½ tablespoons sugar. The pudding is just sweet enough. Add more if you like.
- For storage, the pudding can be kept in the fridge for 2 days.
- My mom’s version uses mango flavored gelatin powder. It’s a little easier and quicker. Here is the recipe.