Mango Pudding


Savory or sweet – It’s mango season and we’re all in! This mango pudding is perfection.

I love mangoes like a woman with questionable habits likes a night out in Vegas. I mean sure, you need to wonder if it was a great idea to wear your leather pants into the steam shower, but at least you proved the point that your eye liner is waterproof and that steam showers suck! Where was I going with this? Oh yea, mangoes are great and mango pudding is delicious!

This mango pudding is not an American-style pudding but rather a Chinese-style pudding – so it’s a bit firmer but still creamy, sweet, and incredibly fresh. It’s so easy to make that you’ll find yourself making it over and over. Especially if you’re a milk tea fan, it can take the place of an almond or caramel pudding.

There’s no real recipe pitfalls to watch for, just make sure you don’t get too loosey goosey with the gelatin. Other than that, just follow the recipe and you’ll be golden. Live long and mango often. Also, when in Vegas, always use protection – high quality leather pants, a water resistant phone so you can FaceTime from steam showers, waterproof eye liner, and most importantly make sure the men in the shower keep their hands, feet, and underpants to themselves.

Love mango season as much as we do? Try these:

Mango Pudding

Course: SweetsCuisine: ChineseDifficulty: Easy


Prep time


Cooking time


Total time


Cook Mode

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  • 1 1/2 cups pureed mango

  • 1 1/2 tbsp powdered unflavored gelatin

  • 1/3 cup sugar

  • 1 cup water

  • 1 tsp cardamom, ground

  • 1/2 cup heavy cream

  • 2/3 cup milk

Equipment/Specialty Items


  • In a small bowl, add 1/3 cup water. Stir in the gelatin. After a few minutes, the gelatin powder will “bloom,” absorbing the water and swelling in size until it’s the consistency of very thick applesauce or solid in appearance. Set aside.
  • In a small pot over medium-low heat, dissolve the sugar in the remaining water. Heat the water until the sugar just dissolves not more than that.
  • Add gelatin and stir until it’s completely dissolved. Remove from the heat, and cool for 5 minutes.
  • In a mixing bowl, combine the gelatin mixture, mango puree, cardamom, heavy cream, and milk. Whisk gently until the mixture is uniform (don’t whisk too fast or vigorously – you’ll get bubbles).
  • Pour the mixture into molds of your choice (you will have approximately 22 oz of liquid – I chose 4×6 oz glasses) and tap the molds gently on the counter to remove any air bubbles.
  • Place mold(s) in the refrigerator and chill for at least 4 hours, or until completely set. Garnish, slice if in a large mold, and serve

Nutrition Facts

  • Serving Size: 4g
  • Calories: 183kcal
  • Carbohydrates: 28.7g
  • Protein: 4.5g
  • Fat: 6.7g
  • Saturated Fat: 4g
  • Polyunsaturated Fat: 0g
  • Monounsaturated Fat: 0g
  • Trans Fat: 0g
  • Cholesterol: 24mg
  • Sodium: 35mg
  • Potassium: 145mg
  • Fiber: 1.1g
  • Sugar: 27g
  • Calcium: 68mg
  • Iron: 2mg

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