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Chinese Mango Pudding

Cuisine: Chinese

Serves: 4


  • 3 middle size mature mangoes(fresh mango cubes 1 pound)
  • 2 packet unflavored gelatin sheets or (10g ), see note 1 if you want to use gelatin powder. Vegetarians use 'Agar Agar' as a replacement to gelatin.
  • 160ml milk or coconut milk
  • 60ml heavy cream, chilled
  • ½ cup granulated sugar or more if needed


Preparation: Soak gelatin sheets in cold water until soft. In a small pot, heat half of the milk, sugar and soaked gelatin over slow fire. Keep stirring and heat until sugar and gelatin dissolve completely. Remove from heat and set aside to cool down. Cut fresh mango in half and then dice the fresh mangoes out. Place most of the mango cubes in blender and then add the left half milk or coconut milk; blend until very smooth. Mix mango smooth with milk prepared in step 1, add heavy cream too. Stir until evenly combined. And strain the mixture. You may need to use a spatula to help the mixture go through the strainer. Pour the mixture to your container or ramekins. Move to refrigerator for around 2 to 3 hours until completely set. Before eating, decorate with left mango cubes and mint leaves. Enjoy!



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