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  • Bettina Applewhite

Chinese Style Mango Pudding

This Chinese style mango pudding is a different kind of dessert for when you're looking to change things up. It's light and refreshing. It's a traditional Chinese dessert that I've paired with a full Chinese feast but can also be enjoyed on a summer evening or after any meal you choose.

I like this dessert for parties because it's easy to make ahead. Any time that I can cross something off my list early, I'm all for it. There's always something that goes wrong the day off a gathering or something that I forget. So when I know that this is complete, there's one less worry I have. It's great.

This dessert is made with gelatin and is called a pudding but it has the consistency of a custard. It's not creamy like a pudding nor is it as springy as a gelatin. It's the perfect in between dessert. And it's easier to make and less temperamental than making creme brulee.

Try this and let me know how you like it. If you try the recipe tag me on Instagram @BitesWithApplewhite and #BitesWithApplewhite

Chinese Style Mango Pudding

Serves 4 - 6 depending on the size of your ramekins


Mango Puree

2 mangos, chopped or 2 cups of frozen mango

1/2 Cup Water

1/4 Cup Sugar


1 Cup Prepared Mango Puree

1/3 Cup Sugar

1 packet unflavored gelatin or 2 1/2 tsp

1/4 Cup Cold Water

3/4 Cup Boiling Water

Juice of Half a Lime

1/2 Cup Heavy Cream


  1. To make the mango puree, heat water and sugar in a small saucepan. Boil until sugar is dissolved. Allow to cool slightly.

  2. Place chopped mango and sugar and water mixture in a blender and puree until smooth. Press through a fine mesh sleeve if necessary for a really smooth texture.

  3. To make the pudding, whisk sugar, gelatin, and cold water in a medium heat-proof bowl until dissolved. Add in boiling water stir.

  4. Add mango puree, lime juice, and heavy cream to gelatin mixture. Whisk until uniformly combined. Pour mixture into clean ramekin dishes. Place dishes in the fridge until pudding has set, about 2 hours. Enjoy! Dessert can be made up to 3 days in advance.


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