Thailand · Sweet Dishes · Vegetarian
Mango Pudding (Thai Style)
A light, silky chilled pudding bursting with the flavor of ripe mango. Made with fresh mango purée, cream, and gelatin, it sets into a smooth, gently sweet dessert. Lemon juice keeps the color vivid. Garnish with a sprig of mint and serve cold.
20 min 160 kcal 4 serves Easy🌿Vegetarian🇹🇭Thailand★★★★★4.6· 5 reviews
Ingredients
ServingsMetric
- 400 gmango
- 150 mlheavy cream
- 50 mlmilk
- 2 tbspsugar
- 8 ggelatin
- 3 tbspcold water
- 1 tsplemon juice
- fresh mint for garnish
Method
- Sprinkle gelatin over cold water in a small bowl. Let stand 10–15 minutes to bloom. Heat gently in the microwave (10-second pulses) or over a bain-marie, stirring until fully dissolved. Do not boil. Cool to room temperature.
- Peel the mangoes, remove the flesh from the stone. Blend the flesh with lemon juice until completely smooth.
- In a bowl, combine mango purée, cream, milk, and sugar. Stir until sugar dissolves. Taste and adjust sweetness.
- Pour the cooled gelatin solution into the mango mixture, stirring constantly until evenly combined.
- Divide into serving moulds or glasses. Refrigerate at least 3–4 hours until fully set.
- Garnish with a mint leaf and serve cold.
FAQ
The standard ratio is 10-12 g of powdered gelatin per 500 ml of liquid. If the pudding did not set, there was likely too little gelatin or it was overheated: gelatin must never be boiled, otherwise it loses its setting power. Dissolve the bloomed gelatin at no more than 60°C. Also check if the pudding chilled long enough — a minimum of 3-4 hours is needed, overnight is better.
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Comments (1)
I weigh every ingredient for mango pudding instead of using cups. Baking is chemistry. An extra tablespoon of mango can push this from perfectly balanced to dense and heavy. A $15 scale pays for itself immediately.