Mango Pudding

Mango Pudding

1 Review
From: EatingWell Magazine, January/February 2010

Very ripe mangoes make this simple Chinese pudding sublime. Traditionally, agar-agar—a derivative of seaweed—is used as the thickener. We use more commonly available gelatin and add sweetened condensed milk for a touch of creaminess. Use a very fine sieve for the smoothest texture. The recipe can be cut in half to make 4 puddings instead of 8.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 2 envelopes envelopes unflavored gelatin (4½ teaspoons)
  • ½ cup water
  • 4-6 ripe mangoes, peeled and diced, or 5 cups diced frozen mango, thawed
  • 1 14-ounce can nonfat sweetened condensed milk
  • 4 tablespoons lime juice


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  1. Sprinkle gelatin over water in a small bowl; let stand until softened, about 1 minute. Microwave on High, uncovered, until the gelatin has completely dissolved but the liquid is not boiling, 10 to 20 seconds. (Alternatively, bring ½ inch water to a gentle simmer in a small skillet. Set the bowl with the gelatin mixture in the simmering water until the gelatin has dissolved completely.) Stir the mixture until smooth.
  2. Place mango in a blender or food processor. Process until smooth. Push through a very fine sieve into a large measuring cup until you have 2 cups puree. (Reserve any extra fruit or puree for a smoothie or yogurt topping.) Whisk the mango puree, sweetened condensed milk and lime juice in a medium bowl. Slowly whisk in the softened gelatin mixture until well combined.
  3. Lightly coat eight 6- to 10-ounce ramekins with cooking spray. Divide the pudding among the ramekins. Refrigerate until set, about 2 hours.
  4. To serve, run a knife around the inside of each ramekin to loosen the pudding. Dip the bottom of the ramekin in hot water for 30 to 40 seconds, then invert onto a serving plate, holding ramekin and plate tightly together.
  • Make Ahead Tip: Refrigerate for up to 2 days.
  • Equipment: Eight 6- to 10-ounce ramekins

Nutrition information

  • Per serving: 247 calories; 1 g fat(0 g sat); 3 g fiber; 56 g carbohydrates; 6 g protein; 73 mcg folate; 6 mg cholesterol; 53 g sugars; 27 g added sugars; 1,949 IU vitamin A; 63 mg vitamin C; 148 mg calcium; 0 mg iron; 56 mg sodium; 761 mg potassium
  • Nutrition Bonus: Vitamin C (105% daily value), Vitamin A (39% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 fruit, 1 nonfat milk, 1 other carbohydrate

Reviews 1

February 01, 2010
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By: Cali4neagirl
Good. Easy to make. I used very ripe mangoes.
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