My husband is a Mango jelly fiend. In fact he is a fiend for anything jelly like which I’ve often spoken about before. His love for jellied and wobbly things extends to the sweetened tofu dessert also served at Yum Cha and I have a very vivid memory of when we first met and taking him out to Yum Cha at Regal in Chinatown and letting him loose on the desserts there. He racked up about $30 worth in just desserts alone.
I’ve never known how to make it but when I was watching Food Safari on SBS sometime last year during the dead of Winter, I saw this recipe for Mango pudding made by Rosetta Lee from Kam Fook. I stashed it away in my subconscious waiting for Mango season to arrive. And when it did, in Summer of course, I bought some delicious mangoes and made this very easy dessert.
The hardest bit would probably be in the making of the mango icecream but of course you could just buy this easily enough.If you are making your own, make the Mango Ice Cream first and while it’s churning, you could get the rest of it under way and ready for the final combining in a bowl. Also, and this is handy if you’re like me and hate wastage, a 375ml/13.3floz tin of evaporated milk is exactly what you need if you make the ice cream. And don’t pfaff about washing up after making it as I did as it sets pretty quickly so pour it into the cups straight away (which explains the top not being perfectly smooth). It’s not as lurid orange as some are (I assume either from colouring added to the pudding or to the ice cream) so if you want to get that bright orange you can use colouring although my thinking is why use it if you don’t have to?
Of course the “traditional” way of serving this is in a plastic cup but I didn’t want to quite go all the way in authenticity when I had glass handy. And the verdict? Should you ever find yourself with a $30 Mango Pudding bill at Yum Cha and a husband asking for more, this is a fantastic version. I asked him, hopeful, whether it was as good as the Yum Cha version and after thinking for a bit, he declared it even better!
And one final plea. Not Quite Nigella has been nominated in two categories for Well Fed Network’s awards. Thankyou so much for the wonderful people that nominated me and those who have voted for me 
If you haven’t voted yet and would like to do you can click through on the links below. I thought I had a chance but sadly it seems that I am not doing so well so I think I need all the help I can get! 
Best Food Blog – Post (for my Freeganism story)
Best Food Blog – City
Lots of love and happiness,
Lorraine aka NQN
xxx
Mango Pudding-the Yum Cha way
- 6 tsp powdered gelatine
- ¾ cup caster sugar
- 1 litre/1/2 pint soft mango ice cream (recipe below)
- 75ml/2.67 fl oz evaporated milk
- 1 cup crushed ice
- 1 large mango, peeled seeded and diced
1. Stir gelatine and sugar into 1 cup of boiling water until thick and syrupy. Slowly pour into a glass bowl. Stir in ice cream, evaporated milk, crushed ice and diced mango.
Ladle into bowls or glasses immediately and chill for about 2 hours until set. Pour a little evaporated milk on top and serve.
Mango Ice Cream
- 1.5 cups of mango puree (about 2 medium sized mangoes)
- 2/3 cup caster sugar
- 1 cup evaporated milk
- 2/3 cup cream
- 1/3 cup milk
1. Place all ingredients except for cream in a blender jug and whizz until smooth. Stir in cream (although you don’t have to do this too well if you’re using an ice cream maker as the churning will mix the cream in).
2. Place in an ice cream maker and churn for about 25 minutes. It will be of a soft serve consistency which is perfect for what you want.
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22 Comments | Add your own
Voted for you twice. Don’t care if it’s not allowed!
this pudding is really interesting pity I m not a big fan of puddings. Photos are really nice. I voted hope you get alot of votes
Oh wow! Looks really good! My fiance loves mango pudding! But I don’t have an ice-cream maker =(
Although it is the dead of winter here in Colorado, this looks so refreshing and I am absolutely craving it now! Just gave this one a stumble and voted for you on wellfed!
I also like Mango puddings… you know what I like best though? Banana puddings!
This looks really good and the mangoes are divine at the moment.
Wow! It looks soo good that I want some now! Going to try making it tomorrow if there’s time..
I need an ice cream machine to make mango pudding? I though it is just a pudding that will just set in the fridge?
Hi S-Hehe thankyou so much! I really appreciate it
Hi snooky doodle-Thanks for voting for me and for the lovely compliment!
Hi pigpigscorner-Cool! You don’t need one if you buy the mango ice cream. I’m just one of those people that feels the compulsion to make everything from scratch (ie crazy
)
Hi Heidi-Thankyou so much for the stumble! I’m always very excited when I get stumbled
Hi Cappucino-I have to agree with you, I love banana pudding I have to say!
Hi Gail-Yes they are aren’t they! Now is the time to make it
Hi foodie-central-Wonderful! Please let me know what you think of it
Hi Lilia-No you don’t need one, if you read through the recipe the ice cream maker is only if you make your own mango ice cream.
blimey. it’s mid-winter here in England but i’d have that creamy mango-ey goodness anytime! i adore mango pudding. this looks like the perfect pudding
must taste even better than Yum Cha’s. what’s that little chocolate piece in it? it’s very pretty! x
so the hubby likes wobbly things, eh? for some reason that amuses me.
this pudding looks delicious, and although i’ve never had mango jam, i’m sure i’d devour it.
Absolutely Heavenly! Mango is the king of fruits. No fresh mangoes here, i’m using only the fresh & frozen ones.
Those chocolates above R driving me crazy:-)
Your mango pudding looks better than yum cha
Mmmm love the chunks of sweet mango and that is one funky spoon hee hee
Hi diva-Thankyou so much!
Hubby thinks it is better than what you get as everything is made from scratch and I made sure to put a lot of real mango chunks in it. The chocolate bit in it is a Japanese chocolate called Sasha! 
Hi grace-haha I should preface that he liked it in food, not his women!
If you like mangoes, this is right up your alley 
Hi Soma-Aww no
But I think a very good version of this could be achieved with frozen mango! 
Haha yes the chocolates are something aren’t they!
Hi FFichiban-Thanks so much! I think the extra mango pieces helps
Haha yes that’s actually a honey spoon (crooked so that you can rest it against the edge of the jar).
It’s a toss up between this and those little egg tarts for my favourite yum cha dessert.
A plastic cup wouldn’t be good enough for something like this. I think I have.. mango puree from the philippines or something.
Hi Marc-Hmm yes it depends on my mood. The egg custard tarts are so yummy but so rich. I think that this, despite it being a pudding, is lighter
Hi Jude-Hehe thankyou!
Oh wow, tinned mango puree, I don’t think I’ve ever tried that!
a friend directed me to your site and within 2 days, i’ve tried six different recipes~!
i must say that this was the most successful and most requested…
though, i did slightly change it to make it more healthful for i have 2 seniors in the house and a 18 month old kid…
for the ice cream, i substitute the caster sugar and evaporated milk for condensed milk, cream for low fat yogurt and added the milk up to 1 cup.
for the pudding, i cant find gelatine so i replaced it with konyaku jelly. but that’s it, i didnt add the rest… mum inlaw is complaining of her expanding waistline… so it’s only yogurt ice cream with konyaku jelly…
it worked extremely well so much so i basically turn the pomegranate ice cream into such… with pomegranate lychee flavoured konyaku jelly…
cant find pom juice so i had to crush 7 pomegranates to make the sauce… since we have 2 pomegranate trees with fruits abundant
sorry long post… but am ecstatic from my aha! moment
thanks:)
ps: i heart mr zumbo’s creations…. what a luxury~!
oh, i use the indonesian ‘gincu’ mangoes… gincu means ‘lipstick’!
this is a great recipe and easy too ~ but I wish you had said it would serve 100 as I had to get more and more glasses to spoon it out into!
Looks great!
Roughly how many serves would this make if I put them in medium size brandy glasses?
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