Why is my mango pudding rubbery?

A rubbery texture is almost always caused by too much gelatin or by gelatin that was not properly bloomed before melting. Measure the gelatin precisely using a kitchen scale if possible. Always bloom in cold water first and melt gently in 10-second microwave bursts rather than boiling. Boiling destroys the gelatin's setting protein and causes it to either over-set or never set correctly.

Can I use canned mango instead of fresh?

Canned mango in syrup can be used in a pinch but reduce the sugar to zero or near zero since the syrup from the can adds significant sweetness. Drain the canned mango well before blending. The flavor of the finished pudding will be less fresh and vibrant than the version made with fresh ripe mango.

What fruits cannot be used in this gelatin-based pudding?

Pineapple and kiwifruit both contain enzymes that break down the protein in gelatin and prevent it from setting regardless of how precisely the recipe is followed. Never use fresh pineapple or fresh kiwi in a gelatin-set pudding. Canned pineapple has had its enzymes deactivated by the canning process and can be used safely.

Mango Pudding Easy Silky Smooth Classic Chinese Recipe

Name: Mango Pudding The Most Silky and Creamy Classic Dessert You Will Ever Make
Prep time: 15 min
Cook time: 5 min
Total time: PT-497458H58M54S
Cuisine: Chinese
Ingredients: 500g Fresh Mango Flesh peeled and deseeded; 2 tbsp Granulated Sugar to taste; 240ml 1 cup Evaporated Milk; 1 tbsp Gelatin Powder; 1/4 cup Cold Water; Additional Evaporated Milk and Fresh Mango Chunks for topping

Description

The most silky and creamy Mango Pudding made with fresh ripe mango blended smooth with evaporated milk sugar and properly bloomed gelatin poured into individual glasses and chilled 2 hours until set then topped with a drizzle of evaporated milk and fresh mango chunks. A completely authentic and easy 5-ingredient classic Chinese dessert.

Ingredients

Scale

500g Fresh Mango Flesh peeled and deseeded

2 tbsp Granulated Sugar to taste

240ml 1 cup Evaporated Milk

1 tbsp Gelatin Powder

1/4 cup Cold Water

Additional Evaporated Milk and Fresh Mango Chunks for topping

Instructions

1. Combine gelatin powder and cold water in a small bowl. Stir briefly and set aside to bloom 5 to 10 minutes.

2. Blend fresh mango until completely smooth. Strain through fine mesh sieve if desired.

3. Add sugar and evaporated milk to blender. Pulse until just combined. Taste and adjust sugar.

4. Melt bloomed gelatin in microwave in 10-second bursts stirring between each until completely dissolved. Do not boil.

5. Add dissolved gelatin to blender. Pulse until smooth and evenly combined.

6. Pour into 4 individual serving glasses. Tap gently on counter to remove air bubbles.

7. Refrigerate at least 2 hours until completely set.

8. Top with drizzle of evaporated milk and fresh mango chunks before serving cold.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Dessert, No Bake
Method: No Cook
Cuisine: Chinese, Asian

Nutrition

Serving Size: 1 pudding
Calories: 195
Sugar: 22g
Sodium: 70mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 6g
Cholesterol: 18mg

Keywords: mango pudding, Chinese mango pudding recipe, silky mango pudding evaporated milk, easy classic mango pudding no bake