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
- Yield: 8 servings
- Difficulty: Easy
- Total: 2 hrs 15 mins
- Active: 15 mins
- 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
- Place 8 (6-ounce) ramekins on a baking sheet; set aside.
- Place 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.
- Place 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.
- Place 1 1/4 cups of the remaining water in a small saucepan over high heat and bring to a boil.
- Meanwhile, 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.
- Add 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.