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!
—————————-
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.
——————–
Related
Hong Kong Style Milk Tea Recipe
63 responses to “Auntie K’s Mango Pudding Recipe”
Meet JoEllen
Subscribe via Email
Top Posts & Pages
Categories
I love LOVE your HK milk tea recipe. It’s definitely the best I’ve ever tried! When I saw this Mango Pudding recipe I wanted to try right away. I do have one question about the evaporated milk. How much do I use and do I just pour it on top of the pudding when it’s ready to eat? I’ve never had anything like this but it sounds so delicious with the evaporated milk. Thank you so much!
Hi Jenni! Sorry for the late reply, you caught me right before I left for vacation. I’m back now! I’m SO HAPPY that you like the recipe! I love it, too! Isn’t it great when you finally find the perfect recipe??
For the evaporated milk, it’s just a light topping to go along with the mango pudding. You can definitely enjoy the pudding without it- some of my friends always decline the evaporated milk topping. Think of it like the way you think about… hot fudge on ice cream. It’s just a drizzle on top, and it adds something, but the main component can certainly be enjoyed without it.
Yes, you just pour a drizzle on top right before serving, after the pudding is already firmed up. ENJOY!!!!
Is there anything I can opt for instead of heavy cream? And does this recipe make mango pudding that’s firm , not like baby food texture? Thanks!!
Hm, I haven’t tried anything else. This does make a mango pudding that is firm.
i tried this yummy recipe but was wondering what i did wrong as it separates into two; meaning there is a lighter orange and darker orange colour on the bottom.
Hm, that seems unusual. I wonder if your water was hot enough? Otherwise, I really don’t know what could be the cause, as I haven’t seen that yet. Did it still taste good? Seems like it could be kinda pretty if separated into two colors hehe :).
If I want the pudding in a plastic cup, do I let it cool down first?
Yes, that sounds like a good idea! I think warm is okay. Depending on the weather, if you wait too long, the pudding might just start setting! TBH, lately, I’ve been cheating and dissolving the sugar and gelatin with only 2 cups of hot water. Once it’s totally dissolved, I’ll add the rest of the 4 cups of room temperature water which cools things down a lot more quickly! I think I might be sacrificing a little on texture somehow with this shortcut method, and it’s not quite as smooth… but I haven’t gone back to the original recipe to compare yet, because I’m always too impatient to wait for the six cups of hot water to cool. But, I have a feeling six cups of hot water is *best practice* so I am not going to revise the original recipe. But, if you’re looking for a cheater shortcut, you can do it this way ;).