June 19, 2014

Amazing Mango Pudding RecipeMy Auntie K has been a major supporter of my sweet tooth since I was young, and has been spoiling me with baking supplies from Williams Sonoma since I was a kid. I attribute much of my love of baking to her, and think of her fondly whenever I use my stand mixer, melamine mixing bowls, ice cream containers, and most recently, a second ice cream maker attachment!

Yes, this means I think of her a lot. Thank you, Auntie K!

She also cooks like a boss. Seriously, what more could you ask for in an aunt?? I always look forward to meals at her home, because not only do I get to spend time with my family, but I know there will always be something tasty and delicious served up.

A few years ago, she made this amazing mango pudding. My husband went crazy for it, so I had to ask for the recipe. Happily, she’s the kind of lady who says things like, “Absolutely, recipes are meant to be shared and enjoyed!” So when friend after friend kept asking me for this recipe, I was happy to oblige.

Make delicious Mango Pudding!Actually, just this week, a friend said to me, “OOH your mango pudding was really good! So… I mean, I know some recipes are secret family recipes, so it’s totally okay if you can’t, but… I told my mom about your aunt’s mango pudding, and she was wondering if she could get the recipe to make for an event next month…”

Now there are two things to note here:

  1. This pudding is so good that my friend’s mom, who has never actually tried it herself, decided that she needed to make it for other people.
  2. This pudding is so good that my friend thinks it’s family secret recipe-worthy.


Delicious Mango Pudding with Evaporated Milk

If you haven’t tried it before, mango pudding is a popular dessert at Chinese restaurants. The consistency is more more jello-like than puddingy. Sure, there are pre-mixed packets that you can just add water to, but they don’t even come close to this recipe! This recipe uses fresh mangoes and a special secret ingredient:

Kesar Mango Pulp for Mango Pudding

…mango pulp! Cans of mango pulp can be found at most Indian markets (or here on Amazon), and my aunt recommends the Kesar variety, so I’ve always gotten that.

Like a good fruit tart, this is the kinda dessert that “not dessert people” seem to also enjoy. It’s light on the sweetness, and the freshly diced mangoes make it a perfect summertime treat.

I made these for my dear friend Debbie’s bridal shower this past weekend. Usually, I serve this dessert in individual ramekins and/or by scooping portions out of a 9″ x 13″ tray and squirting some evaporated milk on top with a squeeze bottle. However, I wanted to pretty things up for this event, so I got some dessert cups with lids and mini tasting spoons, which also made it easier to serve at the shower.

Amazing Mango Pudding Recipe 2

This makes a generous batch, so you’ll want to bring it to share with lotssss of friends! I enjoy it served with evaporated milk, but you can also have it without. You do have to go out of your way to pick up a couple of unusual ingredients (mango pulpand gelatin), but after that, it’s a cinch to put it all together. The most time-consuming part of this recipe is dicing the mangoes. Other than that, you just stir and chill!

Thanks again for sharing your delicious creation with us, Auntie K!


Auntie K’s Mango Pudding Recipe



  1. Mix sugar and gelatin. Dissolve with hot water.
  2. Pour in milk, heavy cream, mango pulp, and fresh mangoes. Stir.
  3. Pour into a 9″ x 13″ tray, refrigerate for at least 3-4 hours before serving.

*If you like it firmer (jello-like), use 6 tablespoons of gelatin. If you prefer it softer or pudding-like, use 4 tablespoons.



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63 responses to “Auntie K’s Mango Pudding Recipe”

  1. Sandra says:

    Thank you for the recipe and i cant wait to try it. Can i check what kind of milk you use to stir in? I know you use evaporated milk at the end.

  2. Kim wilson says:

    Thanks for sharing this rexipe, I have made it twice now-4 tablespoons of gelatine is perfect for making wibbly, wobbly jelly (like restaurant) 6 tablespoons makes a firm (too firm) jelly. I made it for my family who are FUSSAY for Chinese new year and I got rave reviews ’10/10′ ‘AMAZING!’ And I have to agree. I found the mango pulp (exact same as in your recipe) at a Indian shop in hawthorn, Victoria and I agree it makes it! This recipe is very generous, I made 8 individuals & one large Tupperware jelly mould.
    Absolutely beautiful and better than the restaurants!

    • joellen says:

      So glad you and your family loved it!! Yes I like wibbly wobbly pudding too 🙂

  3. Vany says:

    I really want to try this recipe for a party, but I want to do a test run first. Can you let me know how much of each ingredient to use if I am only using a half can of mango pulp?


    • joellen says:

      3/4 cups granulated sugar
      2-3 tablespoons gelatin (or 4-6 packages of Knox gelatin)*
      3 cups hot water
      1/2 cup milk
      1/2 cup heavy cream
      1/2 can (~15 oz) mango pulp (Kesar or Alphonsa)
      1-2 fresh mangoes, diced

  4. Nisha says:

    Can I use only mango pulp and no fresh mangoes? Will that change anything?

    • joellen says:

      You can do that. The fresh mangoes are a nice touch of… fresh mangoes =). Kind of like mix-ins in ice cream. If you’re missing them, the pudding is still good, just missing some pizzazz.

  5. fang says:

    Hi, may I check if I can use whipping cream in your heavy cream? Or it’ll be better that I use evaporated cream to substitute heavy cream?

    • joellen says:

      Hm… I’ve never tried either of those substitutions, so I’m not sure. If you can’t use heavy cream, I would guess that whipping cream is a better substitute than evaporated milk (I don’t know what evaporated cream is– is it the same thing?).

      • fang says:

        Thank you very much for your reply.
        I made a typo mistake. I meant evaporated milk. 😉
        I’ll try whipping cream then. Thanks again.