Mango Pudding – a delicious recipe with Mango, Milk, Mangoes. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Make up the jelly according to the HOT water directions - do NOT add cold water yet. Leave to cool in the fridge until the container is no longer warm to touch.
2
When the jelly is cool, add half the cold water it says on the instructions, and top up the level with the evaporated milk (so half and half).
3
Then remove the flesh from the mangoes and chop into nice edible chunks and place in your molds.
4
Pour the pudding mixture on top and put into the fridge to set. (I didn't do this first time round and the chunks splashed everywhere when it came to pouring - DOH!).
5
The pudding keeps for a few days in the fridge if the molds are covered. This is lovely as a nice summer dessert, when cakes and pies feel too heavy. Also really great for kids.
91
kcal
Calories
2
g
Fat
18
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 1 package Mango Jelly, Cubes Or Crystals, 1/2 cans Evaporated Milk, 2 whole Mangoes.
Yes, Mango Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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