mango pudding

Mango pudding is an Asian favorite and frequently served after dim sum in Hong Kong. The boxed mango pudding mix can be easily found in most local grocery stores, but all the ones I've found included artificial colorings and other preservatives. After searching pinterest I quickly came to the conclusion its just as easy to make the pudding from scratch. The most basic recipe I have found is from food tv.

  • 2 ripe mangos
  • 1 gelatin packet (3/4 oz)
  • 1/2 C hot water
  • 1/3 sugar (or less)
  • 1 C evaporated milk 

The recipe could be easily altered for vegans. Just substitute coconut milk (or whichever non dairy milk you enjoy) for the evaporated milk and use agar instead of the gelatin. If you are watching your sugar intake you could also try a sugar substitute instead of sugar as well. I think next time I will try the agar and coconut milk, maybe even less sugar. Maybe try stevia instead of sugar?

1. Peel and chop both the mangoes.
2. Puree the mangoes until smooth and no lumps.
3. Boil the water. Remove from heat and add the gelatin.
4. Stir the gelatin until well dissolved. Add the sugar.
5. Add the water solution to the pureed mangoes.
6. Pour into desired bowls before the pudding sets.
7. Refrigerate at least two hours, but overnight's best.

This is a great dessert to take to a dinner party. Its already gluten free and can be vegan and dairy free. You could also gift the hostess the pretty dish you serve the pudding in. Enjoy.


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