My 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.
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:
- 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.
- This pudding is so good that my friend thinks it’s family secret recipe-worthy.
Yep.
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:
…mango pulp! Cans of mango pulp can be found at most Indian markets (or here on Amazon
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
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 pulp
Thanks again for sharing your delicious creation with us, Auntie K!
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Auntie K’s Mango Pudding Recipe
Ingredients
- 1 1/2 cups granulated sugar
- 4-6 tablespoons gelatin
(or 4-6 packages of Knox gelatin
- 6 cups hot water
- 1 cup milk
- 1 cup heavy cream
- 1 30 oz. can mango pulp
- 2-3 fresh mangoes, diced
Instructions
- Mix sugar and gelatin. Dissolve with hot water.
- Pour in milk, heavy cream, mango pulp, and fresh mangoes. Stir.
- 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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Related
Hong Kong Style Milk Tea Recipe
63 responses to “Auntie K’s Mango Pudding Recipe”
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Hi, decided to try to make this as belated Valentine’s dessert for my boyfriend tmr morning, just asking if it’s ok to substitute milk with coconut milk? 🙂 I heard that coconut milk goes v well with mango stuff, but wondering whether it’ll be too heavy… thanks!
You know, I’ve actually always wondered the same thing, but never tried. Let me know how it turns out if you do try it!
Thanks for sharing. Just wondering, will the mixture get coagulated if I pour the cold milk and cream to the hot gelatine mixture?
Thanks
Nope I don’t think so! 🙂
Made this with 4 packages of knox gelatin. Turned out fantastic. My dad and mom gave it 10/10. High praise indeed. Thanks Auntie K. and Joellen
HOORAY!!! So glad to hear it was a success!! Mmmmm mango season is upon us 😀 I just bought four mangoes in anticipation of making some! 🙂
I’m planning on trying this recipe out this week, how much agar agar powder would I use instead of gelatin?
I’m afraid I’ve never used that ingredient, so I can’t help ya there. Good luck, and if you figure it out, please let me know so I can tell others! 🙂 Thanks!
i have tried to use gelatin with fresh mango but it won’t set. (says cannot use gelatin with fruits like pineapple, kiwi, mango, etc). If i use 6 gelatin packages, would this become firm enough to mold and flip it over a plate and keep the shape?
Hm, I’m not 100% sure! I’ve never tried using it in a mold and flipping it over. I guess if I were you, I’d try 6.5-7 just to be safe?? Sorry, not very helpful here.