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Mango Pudding

Mango Pudding is a dessert we enjoy all year round in Hawaii! Use fresh mango when in season, and use frozen mango any other time. This simple and elegant dessert lets all that sweet mango flavor shine though. Easy to make and delicious. Hope you enjoy!

Bowls of mango pudding, ready to eat.

Why This Recipe Works

Oh yes, mango pudding!

This is one of those desserts that we ate often at restaurants growing up but never realized how easy it was to make at home (much like Black Sesame Soup).

All you need is mango puree, which can be made from fresh or frozen mango. Just blend the mango chunks in a blender and you have mango puree!

We combine the mango puree with heavy cream (which helps to give the dessert a rich, velvety mouthfeel and creamy flavor) and a little bit of honey for sweetness.

We bring that mixture to an almost boil, then add the bloomed gelatin. Bloomed gelatin sounds fancy but is simply made by letting gelatin powder “bloom” in a bowl of cold water. Gelatin is what gives mango pudding that signature texture.

We pour the mixture into individual bowls and let it set in the refrigerator. Then you can eat! So easy, and fun to share with friends and family. Super onolicious ^_^

Fresh local Hawaii mangoes hanging on the tree.
Fresh local Hawaii mango!

Mango Pudding in Hawaii

As kids we often enjoyed mango pudding at Chinese restaurants (like Legend Seafood, Jade Dynasty, and Fook Yuen) in Hawaii. Mango pudding was typically offered at the end of those big Chinese banquet dinners.

The chefs set the mango pudding in a mold the shape of a giant koi fish for abundance and luck. And then everyone scooped up a part of the giant mango pudding fish into their bowls.

During lunch or dim sum hours, the mango pudding was pre-portioned into individual bowls, and finished with a spoonful of cream. All the kids and adults were crazy for it.

Nowadays we can find mango pudding sold at Chinese and Japanese bakeries. They are packed in cute little glass cups and containers. We always save these containers so that we can reuse them for making mango pudding at home heheh.

Nothing beats homemade mango pudding. Especially when it’s made with fresh local mangoes from Hawaii!

Ingredients for Mango Pudding (mango puree, heavy cream, honey, and gelatin).

Ingredients

Here are the ingredients you’ll need:

  • Mango puree – From fresh or frozen mangoes
  • Heavy whipping cream
  • Honey – I add a minimal amount of honey because the mangoes were already quite sweet. If the mangoes you use are not that sweet, feel free to add more honey.
  • Gelatin powder
  • Cold water
  • Boiling water

Ready to start cooking?

Making the mango pudding mixture on the stove.

Step by Step Directions

Here we go ^_^

Bloom the gelatin.
Put the cold water in a bowl and sprinkle gelatin powder over the cold water. Let sit 5 minutes to let the gelatin bloom.

Tip: Use a medium to large size bowl so that there’s a lot of surface area for the gelatin to bloom (otherwise it might clump).

Make the mango mixture.
Combine mango puree, cream, and honey in a small pot. Heat over medium heat. Make sure to stir constantly.

Once it’s very hot (right before the mixture starts to boil), turn off the heat.

Finishing blooming the gelatin.
Pour the boiling water into the bowl with the bloomed gelatin powder. Whisk to make sure all the gelatin is completely dissolved and there are no clumps.

Add bloomed gelatin to mango mixture.
Pour the gelatin mixture into the pot with the mango puree and whisk till smooth.

Pour and let set.
Pour into individual dessert dishes and let chill for at least 8 hours.

Eat and enjoy.
To serve, top with a bit of cream and diced mango, or a bit of whipped cream. It’s also great plain, with no toppings.

Serve chilled. Enjoy!

Blending fresh mangos to make mango puree.

FAQs and Tips

How long does this dessert keep?

2-3 days in the refrigerator, though best enough right after it sets ^_^

Fresh or frozen mango for the puree?

Both fresh or frozen work!

During mango season we have an abundance fresh local mangoes from generous friends. We peel, pit and puree the mangoes to make fresh mango puree.

When it’s not mango season, we use frozen mangoes. Just defrost and blend into a puree.

Looking for other mango desserts?

Try our Mango Slush which is extra refreshing on a hot day ^_^

Serving ideas.

I usually just put a spoonful of heavy cream (the same type of heavy cream that we used to make the dessert) and diced fresh mango on top of the pudding.

You can also add a mint leaf. Or soft, fresh and gently whipped cream. Even a drizzle of honey!

It’s also very delicious plain…might not be as visually pretty, but still super onolicious!

Mango pudding for a party?

You can pour into small individual cups (as we do in this recipe). Or you can get a giant mold (like the koi fish molds that many Chinese restaurants use) and let the mango pudding set in a big mold. It definitely makes for a very impressive presentation at any gathering.

Bowls of mango pudding, ready to eat.

Mango Pudding Recipe

See below and enjoy ^_^

Bowls of mango pudding, ready to eat.

Mango Pudding

Yield: 3-4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Additional Time: 8 hours
Total Time: 8 hours 15 minutes

Mango Pudding is a dessert we enjoy all year round in Hawaii! Use fresh mango when in season, and use frozen mango any other time. This simple and elegant dessert lets all that sweet mango flavor shine though. Easy to make and super delicious. Hope you enjoy!

Ingredients

Instructions

  1. Sprinkle gelatin powder over the cold water. Let sit 5 minutes (to let the gelatin bloom).
  2. Combine mango puree, cream, and honey in a small pot. Heat over medium heat. Make sure to stir constantly. Once it’s very hot (right before it starts boiling), turn off the heat.
  3. Pour the boiling water into the bowl with the dissolved gelatin powder. Whisk to make sure all the gelatin is completely dissolved.
  4. Pour the gelatin mixture into the pot with the mango puree and whisk till smooth.
  5. Pour into individual dessert dishes and let chill for at least 8 hours. To serve, top with a bit of cream and diced mango, or a bit of whipped cream. It’s also great plain, with no toppings. Serve chilled. Enjoy!

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