Mesothelioma Law Firm

This rich and silky dessert is bursting with luscious mango flavor. The simplicity of this pudding recipe makes it great for company.

Mangoes are starting to come into season. So, I thought it would be a perfect time to share one of my favorite Chinese desserts commonly served at dim sum restaurants.

All you need to make this delicious mango pudding recipe is mangoes, milk, sugar, and gelatin – that’s it. I used fresh ripe mangoes because they’re the most flavorful. I used coconut milk because it adds a richness and depth of flavor to the pudding. It also compliments and enhances the mango flavor. Though, you can use evaporated milk or table cream if you prefer. You can also use canned or frozen mangoes if the fresh fruit is not readily available where you are. Just make sure you thaw and/or drain well before pureeing.

The texture of this pudding is soft, smooth and creamy, similar to a pot de creme texture. The flavor is fresh, vibrant, and not too sweet. There is just a subtle hint of coconut as the mangoes are still the star of this dessert.


  • 1/2 cup (125ml) boiled hot water
  • 1 packet (1 tbsp) unflavored gelatin
  • 1/2 cup (100g) sugar
  • pinch of salt
  • 1 cup (250ml) coconut milk (evaporated milk or table cream works too)
  • 1 cup (250ml) fresh ripe mango puree (about 2 medium mangoes)


some diced mangoes and shredded coconut to garnish

1.In a medium bowl, whisk together the gelatin and boiled hot water until no lumps remain.
2.Whisk in the sugar and salt until dissolved.
3.Stir in the coconut milk, then mango puree until mixture is smooth.
4.Pour into 4 ramekins or small bowls. Chill for a minimum of 2 hours before serving.

source :

Mesothelioma Law Firm

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel