Chinese Mango Pudding is creamy, smooth, and packed with sweet mango flavor. It’s simple to make and makes a lovely dessert for Chinese New Year.
*This post was sponsored by Mom It Forward Blogger Network and P.F. Chang’s Home Menu. Thank you for supporting the brands that make Dessert Now Dinner Later possible.
My kids have recently become curious about Asian food, so we planned a family night with easy, flavorful dishes inspired by Chinese cuisine. For dessert we picked mango pudding — a popular, approachable treat that my kids were excited to try because they love mango.
The pudding is straightforward to prepare. The mango puree is blended and strained until silky, then combined with a gelatin mixture and chilled until set. It needs a couple of hours in the refrigerator, so prepare it the night before or early on the day you plan to serve it.
For the main meal we used P.F. Chang’s Home Menu frozen meals and appetizers. They offer family-sized options like Orange Chicken and Chicken Fried Rice that heat quickly and deliver restaurant-style flavors at home, with made-from-scratch sauces and vibrant vegetables.
We tried the Orange Chicken made with real orange peel and carefully chosen ingredients that allow the sauce to caramelize, mimicking wok cooking. The aroma and bold flavors were a hit with the whole family.
We added egg rolls and jasmine rice on the side. The kids loved the egg rolls, and everything cooked quickly, which is perfect for a busy weeknight when you want takeout-style food without the drive.
We decided to repeat this meal for Chinese New Year. The mango pudding turned out creamy, smooth, and nicely balanced with fruit sweetness. Some variations use evaporated milk for a different richness, which we’ll try next time.
Chinese Mango Pudding
Ingredients
Mango Puree:
- ¾ cup (177 ml) water
- ½ cup (100 g) granulated sugar
- 1 pound (460 g) frozen mango chunks
Mango Pudding:
- 1¼ cups (296 ml) water
- ¾ cup (150 g) sugar
- 0.5 oz (14 g) unflavored gelatin (2 packets)
- ½ teaspoon salt
- ½ cup (118 ml) cold water
- 2 cups (410 g) mango puree (made with ingredients above)
- 1 cup (237 ml) heavy cream, chilled
- 1 tsp lime juice
Instructions
- Place eight 6-ounce ramekins or cups on a baking sheet and set aside.
- Mango Puree: In a small saucepan, combine ¾ cup water and ½ cup sugar over high heat. Stir until the sugar dissolves and the mixture boils, about 3 minutes. Remove from heat.
- Put the frozen mango chunks into a blender and add the sugar mixture. Blend on medium-high until very smooth, about 1 minute.
- Strain the puree through a fine-mesh sieve into a bowl, pressing gently to remove any fibers. Measure out 2 cups of puree and set aside (save any extra for another use).
- Mango Pudding: Bring 1¼ cups water to a boil in a small saucepan.
- In a large bowl, whisk together ¾ cup sugar, the gelatin, and salt. Add ½ cup cold water and whisk for about 30 seconds. Pour in the boiling water and whisk until the gelatin and sugar dissolve, about 1 minute.
- Add the 2 cups of mango puree, chilled heavy cream, and lime juice to the gelatin mixture. Whisk to combine, then divide evenly among the ramekins. Refrigerate until set, at least 2 hours.
Notes
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