Double Mango Pudding

  • Carcharzel Posted: 02/08/09
    Worthy of a Special Occasion

    This is more like a gelatin, not a pudding. I just didn't care for the texture at all. Very disappointing.

  • Ltoeat Posted: 01/21/09
    Worthy of a Special Occasion

    It was not that tasty. I used agar gelatin. The pudding was firm, not so sweet.

  • JenniferE78 Posted: 01/27/09
    Worthy of a Special Occasion

    This tasted very good, but it never set up as it should have with the gelatin. We eventually put it in the freezer to make it something more than juice (which is what it looked like), and it still didn't set up. We served it and called it a mango slushy.

  • MartiS Posted: 02/14/09
    Worthy of a Special Occasion

    I had to double the amount of gelatin. I used canned mango because of the season and I think the flavor would be more intense with fresh. My company enjoyed it - light and refreshing - and asked for the recipe.

  • dmjordan Posted: 03/29/09
    Worthy of a Special Occasion

    I thought that this was a pretty good recipe. The only change I made was that I made it with frozen mango and I didn't have to strain it at all. It could have been a little sweeter but I think that is something I'll have to test each time depending on the sweetness of the mango. Also, I had no trouble with it gelling properly. Although, as someone else said, this is more like a gelatin.

  • pretendchef Posted: 03/21/09
    Worthy of a Special Occasion

    this was so disappointing!! The chef featured in the story is from my city so I was excited to try a 'local' recipe. But.... this is what was missed from the recipe: 1) Mangos= ataulfo mangoes (the smaller yellow ones that aren't stringy like the australian ones). Otherwise you end up with too much fruit puree. If the ataulfo mangos are ripe, it will still be smooth pudding without the straining step. 2) Even using the smaller mangos, there isn't enough gelatine in the recipe to set the pudding- plan to use 2 packets/2 tbsp. gelatine. If you like a creamier mango pudding, this would be when you add 2 tbsp of the whipping cream to the pudding mixture (you'll have slightly less to use as topping) 3)Don't add cold water to the sugarwater or the water mix will be too cool to properly dissolve the gelatine and you'll end up with little gelatine lumps in your pudding. Use hot water to keep the temp up and keep the recipe foolproof =)

  • JenniferY Posted: 02/13/10
    Worthy of a Special Occasion

    This recipe is missing a component of milk or cream. The authentic dim sum dessert should have the consistency of jello, but should be opaque, not translucent because it has evaporated or condensed milk it. I found another web version of the same recipe with cream in it so I think it was omitted in Cooking Light for some reason. I agree with previous comments about needing more gelatin in it. However, the flavor was light and fresh and my friends thought it tasted good anyway.


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