Ingredients (7)
- 2 1/2 cups cold water
- 1 1/4 cups granulated sugar
- 1 pound frozen mango chunks
- 2 (1/4-ounce) packets unflavored gelatin
- 1/2 teaspoon kosher salt
- 1 cup heavy cream, chilled
- 1 teaspoon freshly squeezed lime juice
- Calories264
- Fat11.23g
- Saturated fat6.91g
- Trans fat
- Carbs40.62g
- Fiber0.91g
- Sugar39.77g
- Protein2.59g
- Cholesterol40.76mg
- Sodium137.92mg
- Nutritional Analysis per serving (8 servings) Powered by
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A popular dessert at Chinese restaurants, mango pudding is more similar in texture to a pot de crème than a traditional egg custard. This recipe, passed down from my mother, is creamy, with bright mango flavor.
Game plan: If you want to substitute fresh mangoes for frozen, 3 medium mangoes peeled and cut into large chunks will yield about one pound.
This recipe was featured as part of our Chinese New Year Dishes for Valentine’s Day photo gallery.
Instructions
- 1Place 8 (6-ounce) ramekins on a baking sheet; set aside.
- 2Place 3/4 cup of the water and 1/2 cup of the sugar in a small saucepan over high heat. Stir until sugar is dissolved and mixture is boiling, about 3 minutes. Remove from heat.
- 3Place mango in a blender, pour in sugar mixture, and blend on medium-high until very smooth, about 1 minute. Pour through a fine mesh strainer set over a medium bowl and, using a rubber spatula, work the mixture through the strainer, discarding any pulp or stringy fibers. Measure 2 cups of the purée (reserve any extra purée for another use); set aside.
- 4Place 1 1/4 cups of the remaining water in a small saucepan over high heat and bring to a boil.
- 5Meanwhile, place the remaining 3/4 cup sugar, gelatin, and salt in a large mixing bowl, add remaining 1/2 cup water, and whisk to incorporate, about 30 seconds. Add boiling water and whisk until gelatin and sugar are dissolved, about 1 minute.
- 6Add the 2 cups of mango purée, cream, and lime juice and whisk until evenly combined. Divide the mixture evenly among the ramekins and refrigerate until set, at least 2 hours.
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