Mango Pudding 芒果布甸
I find that the best mango to use to make mango pudding is the Ataulfo mango. It’s sweet and less fibrous than other mangoes so you can get a velvety pudding texture.The total yield of this recipe is approx. 900 ml. I used 3 regular size Ataulfo mangoes (they weigh approx. 300g each). And I was able to fill 8 small 3 oz ramekins. If you want to add some chopped mango pieces for a pretty topping, you’ll need 4 Ataulfo mangoes in total.
Approximate cost (CAD) $14
Ingredients
- 300 g Fresh Ataulfo mango meat , cubed
- 150 g Fresh Ataulfo mango meat , pureed
- 200 g Fresh Ataulfo mango meat , chopped (topping)
Optional - 14 g Gelatin powder (2 packets)
- 80 g Sugar
- 180 g Mango ice cream
- 250 ml Whole milk (full fat milk 3.25%)
- 125 ml Water
- 2 tsp Sugar to coat cubed mangoes
- 1 tsp Sugar to coat chopped mangoes
- 1 tsp Coconut oil for greasing ramekins
- 120 ml Evaporated milk
Instructions
- Peel mangoes, remove pit and prepare 300g cubed for adding to the inside of the pudding; 150g pureéd for adding to the liquid mixture; and 200g chopped for topping (optional)
There are many ways to cut a mango but I find peeling it first will give you the cleanest cuts 
- Add 2 tsp of sugar to cubed mangoes. Mix well
The sugar will help the mangoes maintain their colour 
- Add 1 tsp of sugar to chopped mangoes. Mix well
- In a blender, combine 150g mango meat, 180g mango ice cream and 250ml whole milk. Blend until smooth. Set aside
- In a pot, combine 14g gelatin powder and 80g sugar. Mix well. Add 125ml water and mix well
- Heat the pot using medium heat. Stir until gelatin and sugar dissolves
- Add contents from blender to the gelatin mixture in the pot. Stir and mix well
- Grease ramekins with coconut oil or a light oil. I use a coconut oil spray for easy application.
This helps the pudding slide out of the ramekins 
- Fill the ramekin half-way with the gelatin mixture. Stir regularly
- Distribute the cubed mangoes evenly to each ramekin
- Continue filling the ramekins with the gelatin mixture
- Cover each ramekin with plastic wrap or lid
- Set in the refrigerator for at least 6 hours or until pudding is firm
The shallower the pudding mold, the faster it will set - Serve in ramekins or use a toothpick to loosen the sides and slide onto a plate
- Add the chopped mangoes to the pudding
- Serve each pudding with 2 tbsp of evaporated milk
Nutrition
Calories: 189kcalCarbohydrates: 32gProtein: 5gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 17mgSodium: 52mgPotassium: 268mgFiber: 1gSugar: 30gVitamin A: 1060IUVitamin C: 30mgCalcium: 114mgIron: 1mg
Tried this recipe?Let us know how it was!