Mango Pudding

Updated June 27, 2017

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Cookbook

Everyday Chinese Cooking

Published by Clarkson Potter

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This image courtesy of Bruce Nimmer

Editor's Note: If you have no-bake dessert recipes on your radar, then this recipe for Mango Pudding is for you! This easy-to-make dessert recipe can be made about four hours in advance of when you plan to serve it, so consider whipping it up in advance of your next get-together with a few friends. If you don't have soufflé dishes on hand, then consider serving the pudding in your favorite small glass bowls for an elegant addition to the table. This Mango Pudding recipe is also the perfect dessert to serve after just about any full and spicy meal, including the authors' recipe for Curry Chicken in Clay Pot.

Mango pudding has always been a popular dessert in China. This recipe is easy to make and a wonderful after-dinner treat.

Serves4

CostModerate

Easy

Total Timehalf-day

Make Ahead RecipeYes

OccasionCasual Dinner Party, Formal Dinner Party

Recipe CourseDessert

EquipmentBlender

Taste and TextureCreamy, Fruity, Sweet, Tart

Type of DishDessert, Fruit, Pudding

Ingredients

1 cup mango (1 large ripe)
¾ cup white grape juice, divided
2 teaspoons unflavored gelatin
¾ cup sugar
½ cup sour cream
1/3 cup whole milk
1½ tablespoons rum
1 tablespoon lime juice
½ cup heavy cream or sweetened condensed milk (optional)
8 mint leaves, for garnish (optional)

Instructions

Peel the skin from the mango and cut the mango off the pit. Cut the mango into 1-inch pieces to yield 1 cup.
In a small bowl, place ¼ cup grape juice. Sprinkle in the gelatin and stir to mix. Let stand for 1 minute. In a small saucepan, heat the remaining ½ cup grape juice until hot. Pour the hot grape juice into the juice/gelatin mixture and stir until the gelatin is completely dissolved. Let cool but not set.
In a blender, place the mango and sugar and blend on high speed until smooth. Add the sour cream, whole milk, rum, lime juice, and gelatin/grape juice mixture and blend well.
Pour into four 8-ounce soufflé dishes. Cover with plastic wrap and chill until firm, about 4 hours or longer.
If desired, this dessert may be served with heavy cream or condensed milk poured over the top and garnished with 2 mint leaves for each serving.

2000 Leeann Chin and Katie Chin

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