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Mango pudding recipe

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Rating:

3.5/ 5 stars 38 Votes
  • Cuisine: Chinese
  • Prep Time: 15 min(s)
  • Serves 6–8

This creamy mango pudding is so yummy that one is never enough! Prepare it ahead quickly and easily, pop it in the freezer for a couple of hours and you've got a sweet and sensational dessert everyone will love.

Ingredients

1 ½ tbsp powdered gelatine
165 g (¾ cup) caster sugar
250 ml boiling water
1 litre mango ice cream, softened
75 ml evaporated milk
1 cup crushed ice
1 large mango, flesh diced
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Preparation

Freezing time: 2 hours

Stir the gelatine and sugar into the boiling water until thick and syrupy. Pour into a bowl. Stir in the ice cream, evaporated milk, crushed ice and diced mango. Ladle into serving bowls or glasses and refrigerate for about 2 hours until set.

SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.

If you enjoyed this Mango pudding recipe then browse more Chinese recipes, dessert recipes, fruit recipes and our most popular hainanese chicken rice recipe.

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Comments (11)

Previous Page 1 | 2 Next
25 Oct 2012 03:13 AEST
Zoi
Beverly hills
Which mango ice cream brand
Hi, does anyone recommend what mango icecream brand to use? Has anyone made the recipe exactly to the recipe with success what are the tips to success, if not what modifications did u do to make it work? Someone said to use pouring cream instead of evap. Milk? Yes/No?
Agree(0 people agree)
Disagree(2 people disagree)
19 Jul 2011 06:42 AEST
Siragis
Dhaka, Bangladesh
cream
can i use sterilized cream as a substitute of evaporated milk??
Agree(1 people agree)
Disagree(0 people disagree)
03 Jan 2011 01:01 AEST
Xavier Chang
Shekou, Shenzhen, PRC
PS
Just to clarify my previous comment about melting the ice cream with a saucepan and heat, you stir in the gelatine/sugar mixture while the melted ice cream is still warm/hot. Take it off the heat so it is not scolding, let it settle for a few minutes and then fold in the gelatine/sugar mixture. It is the heat/warmth that allows the gelatine to bind the whole mixture You can also use ordinary pouring cream rather than wasting a can of Evaporated milk (450gr) unless you purchase a small can.
Agree(2 people agree)
Disagree(0 people disagree)
01 Jan 2011 08:04 AEST
Xavier Chang
Shekou, Shenzhen, PRC
Xavier
After one flop following the exact recipe, I worked it out. We had to do a whole patch for a party, someting like 100 serves. The Ice Cream has to be melted down completely, ( we used a saucepan on low heat, after which you can then fold in the gelatine/sugar mixture. We folded in diced mango pieces, no problem nor adverse reaction to the gelatine nor the quantity of gelatine. The recipe is fine, just melt the icecream down to a creamy context then add in the gelatine.
Agree(6 people agree)
Disagree(0 people disagree)
12 Aug 2009 08:23 AEST
Gary James
Perth
queries
how much water do i need?
Agree(5 people agree)
Disagree(4 people disagree)
09 Aug 2009 07:17 AEST
Susanne
Sydney
Easy mango pudding
I have an easy recipee, 1 pkt mango jelly crystals, 1 cup evaporated milk, 1 mango pureed. I make up jelly with 1 cup boiling water. Wait for it to cool and add it to the evaporated milk and mango. I then set it in the fridge.
Agree(26 people agree)
Disagree(8 people disagree)
21 Jun 2009 05:42 AEST
Anonymous
Adelaide
Fridge
I'm sure that it's fine but is keeping it in the fridge before serving going to be ok?
Agree(1 people agree)
Disagree(1 people disagree)
05 Apr 2009 03:31 AEST
Shay
Perth
Mango Icecream
They sell mango icecream at IGA. I bought some in the freezer section this morning.
Agree(3 people agree)
Disagree(2 people disagree)
   

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